| Category | Item |
|---|---|
| Restores | 8 (+0.6) |
| Eating time | 2s |
| Compost | 85% |
Soba sheet, daikon and tofu simmered in dashi with garlic miso.
Obtaining
Usage
It needs the large pot
Five ingredients go in at once, so only the six-slot large pot will take them. The medium pot holds four and cannot.
Advancements
Satoyama Starred CookChallenge
Bring together one of every dish on the satoyama menu and receive the banner to hang by the door
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
- Soybeans
- Water Bottle
- Brine Sand
- Water Bottle
- Wheat
- Nihachi Soba Flour
- Water Bottle
- Bonito Flakes
- Dried Kelp
In the real world
Kakke belongs to the Nanbu district of Aomori. Buckwheat dough is kneaded, rolled thin and cut into triangles, then simmered with daikon and tofu and eaten dipped in garlic miso. The name is said to come from the offcuts left over when soba is cut; a wheat-flour version also exists.
Differences in game
Kneading and rolling are carried by the soba sheet, the daikon by cut daikon and the tofu by sliced tofu. The triangular cut and the dipping cannot be represented, so the garlic miso goes into the pot instead.
References and sources
- Kakke — Our Regional Cuisines — Recorded as a dish of the Nanbu district — buckwheat dough cut into triangles, simmered with daikon and tofu, eaten with garlic miso ground in a suribachi.