Osaka residents love “Kasu Udon” noodles topped with deep-fried beef offal.
かすうどん＜Kasu Udon＞
In Osaka, “kasu” refers to beef intestines that are deep fried at a low temperature until all the fat is rendered out and they become crispy. Commonly known as “abura-kasu”
Kasu udon is a dish made by chopping up the oil cake and topping it with it.
Kasu udon is served at over 600 stores in Osaka Prefecture, mainly udon restaurants.
“KASUYA” is the most well-known restaurant among the prefecture’s residents, with 18 locations across the prefecture, and is the original chain that popularized kasu udon.
Although it is an offal dish, the udon is lighter than it looks, and the richness and flavor of the beef offal is concentrated in the kasu.
It seems that kasu udon is also a standard way to finish off a barbecue meal?!
【Featured shops】
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加寿屋 羽曳野店
(Kasuya Habikino)
add：3-96-3 Mukai, Habikino City, Osaka PrefectureThe birthplace of kasu udon
大阪のかすうどん屋「加寿屋（かすや）」株式会社グローバルキッチン加寿屋（KASUYA かすや）の公式ホームページ｜株式会社グローバルキッチンが大阪を中心に展開するかすうどん屋。熱々の出汁をかけると脂が溶け出し、プルプルとした食感に。皮は歯切れが良く、サクサクとした食感を楽しんでもらえます。www.aburakasu.com -
かすうどん えびす
(Kasu Udon Ebisu)
add：3-2-5 Minami Kameicho, Yao City, Osaka PrefectureKasu udon specialty store
大阪名物かすうどん専門店えびすテレビ・ラジオ・雑誌でも紹介されている人気の大阪名物かすうどん専門店えびすです。ネットや冷凍自販機ど冷えもんでも好評販売中。平成１２年５月１日より創業。地元大阪で愛されてきた伝統の味をご賞味下さい。www.kasuudon-ebisu.com -
屋台風かすうどんかすまる 東心斎橋店
(Yatai-fū kasu udon kasumaru Higashishinsaibashi-ten)
add：2-7-27, Higashi-Shinsaibashi, Chuo-ku, Osaka-shi, Osaka -
焼肉ホルモン 龍の巣 心斎橋本店
(Yakiniku horumon ryu no su Shinsaibashi honten)
add：1F Nippo Royal Building, 2-7-11 Shinsaibashisuji, Chuo-ku, Osaka City, Osaka Prefecture -
新世界かすうどん恵美須屋 本店
(Shin sekai kasu udon Ebisuya honten)
add：1F Hirotaka Building, 1-22-1 Ebisu-higashi, Naniwa-ku, Osaka City, Osaka Prefecture・かす吸い(Kasu sui)
＜The story of KASUYA’s president, Shinzo Tsuno.＞
Kasu udon was originally a home-cooked dish eaten in the Minamikawachi area.
Minamikawachi consists of Tondabayashi City, Kawachinagano City, Matsubara City, Habikino City, Fujiidera City, Osakasayama City, Taishi Town, Kawanami Town and Chihayaakasaka Village.
Abura-kasu was first produced in the middle of the Meiji era, when the former village of Hanyu was home to one of Japan’s leading slaughterhouses and attracted many processors.
Hanyu Village was a village in Minamikawachi District, Osaka Prefecture.
There, “abura-kasu,” which is made by deep-frying cow’s small intestines, was eaten as a preserved food.
So when he decided to develop a new type of udon, he came up with “Kasu Udon,” a home-style dish eaten in his hometown of Habikino.
“KASUYA” opened in 1995 and popularized “Kasu Udon”.
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