Udon noodles in a light-flavored dashi soup, topped with deep-fried beef intestines called "kasu".
"Aburakasu" is beef intestines deep-fried in lard, and this is one of the local foods from Minamikawachi that was eaten only at home. This food was invented to make the most of beef without wasting any parts, and to preserve it for long just like "horumon." Aburakasu is usually used for Okonomiyaki and Takoyaki. In the local area, Aburakasu is also put in udon noodels, and this dish is called "Kasuudon." This udon creates a good mixture of rich flavor of "kasu" and light-flavored dashi soup, and this is a very tasty food that you get addidcted to.