Soba Kakke ｜ Our Regional Cuisines

1. Mix the sifted buckwheat flour and wheat flour in a kneading bowl, create a spiral and then add water into the holes of the spiral little by little.

2. Stir the flour and water evenly and allow air to go inside it until the dough gradually becomes crumbly.

3. Gather the dough and knead for about 15 minutes until there are no more cracks on the surface.

4. Roll the dough with a rolling pin and create a square whose side is 30 cm long.

5. Wrap the dough around the rolling pin, roll it out and then stretch it out. Repeat this process until a 1mm thick square shape dough is created.

6. Put dusting flour on the dough and cut the dough in half horizontally. Stack one of the pieces onto the other and cut the dough vertically. Stack the pieces once again. Then cut the dough diagonally to create triangle shapes.

7. Add water and konbu(=kelp) to an earthen pot. Remove the konbu(=kelp) once the water begins to boil and add parboiled daikon radish, kakke, and tofu. When the kakke triangles float to the surface, they are ready to eat. Serve them in a bowl with the daikon radish and tofu and eat with garlic miso as a dipping sauce.