Kakke ｜ Our Regional Cuisines

1. Mix buckwheat flour and salt and knead with water.

2. Roll out the mixture of Step1 with a rolling pin to a thickness of about 3mm.

3. Keeping the dough wrapped around the rolling pin, open the dough by inserting a knife in the center.

4. Cut the opened dough in the center further, layer it, and then cut it into triangles from the edge.

5. Make “Dashi (Japanese soup stock)” by adding “Kombu (kelp)” and dried shiitake mushrooms and water to a pot.

6. Cut Daikon radish into round slices, once boiled, and add to Step 5.

7. Put miso and garlic in a mortar and grind well to make garlic miso.

8. Add 4 and 6 to Step 5 and bring to a boil.

9. Eat with miso paste as in Step 7.

10. The thickness of "Kakke" should be about the same as "Soba-hatto (Soba noodle)”. (If it's too thick, the flavor may not penetrate well.) When putting it in the pot, add it gradually to prevent sticking to each other.
Be sure to pre-boil the daikon radish.