🍱 Kakke

In the southern part of Aomori, which is cold and often suffered from famine that lasted for several years during the Edo period (1603-1867), people developed the wisdom of eating minor grains in creative ways. "Kakke" is a dish made by kneading “Soba (buckwheat)” flour with a little salt, rolling out the dough thinly, cutting it into triangles, boiling them, and serving with garlic miso. "Kakke" means "piece" or "edge" in this local language. In the old days, a lord of the Nanbu domain ate “Soba (buckwheat noodles)” here and found it so delicious that he forbade the common people from eating such a delicious food. Therefore, people started by cutting the scraps that were left when making “Soba” into triangles and eating them with kneaded miso. Another theory is that the word "Kaakee" (please eat) is derived from the word "Kakke", which means hospitality. This dish is called "Tsutsuke" around San'nohe-machi, Takko-machi, and Nanbu-cho. Those made with wheat flour are called "Mugi-kakke," while those made with “Soba (buckwheat)” flour are sometimes called "Soba-kakke".