1.0PAPERSKYhttps://papersky.jp/en/Akirahttps://papersky.jp/en/author/akira/Japanese Local Cuisine - minokamo - PAPERSKYrich600338<blockquote class="wp-embedded-content" data-secret="XkXscNISWX"><a href="https://papersky.jp/en/japanese-local-cuisine-vol23/">Japanese Local Cuisine</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://papersky.jp/en/japanese-local-cuisine-vol23/embed/#?secret=XkXscNISWX" width="600" height="338" title="“Japanese Local Cuisine” — PAPERSKY" data-secret="XkXscNISWX" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://papersky.jp/wp-content/uploads/2024/11/かっけDSC03215-scaled.jpeg25601707I discovered these thin square sheets of dough called kakke, made from either wheat flour (mugi) or buckwheat flour (soba), in a grocery store in Iwate Prefecture. The Ninohe and Kunohe areas of northern Iwate, close to the prefectural border with Aomori, are extremely cold in the winter. Being unsuitable for growing rice, a culture flourished of consuming grains like buckwheat and wheat. Kakke was created against this backdrop.