January 2009 Newsletter

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Welcome to the Fourth Edition of the Hakubaku Newsletter
Hello and Happy New Year to all of our registered members.

Here at Hakubaku we hope that everyone had a enjoyable Christmas holiday period and are ready and raring to go in 2009.

2009 looks to be an interesting and challenging year for Hakubaku and indeed the world as a whole. We have been weathering the drought for a good decade and now have to confront the global financial situation. It may be necessary to tighten our belts but Hakubaku promises to always deliver the best possible noodles made from the highest quality organic raw materials available.

We are excited to be able to announce the winner of our Newsletter Competition. Thank you to all who have taken part. As you will see on our new packaging, we will have monthly recipe competitions and so you will have other oportunities to participate in the chance to win great prizes. See our website for all competition details.

Tomatoes are the seasonal produce choice of this month. We have gone for a western-style fusion dish that looks easy and very tasty. As always we have gathered some facts about tomatoes and the varieties that are available in your local supermarket. We are also going to include a brief description of some less-familiar ingredients that you may have come across in some of our recipes.Let us know what you think of the recipe.



STOP PRESS: Hakubaku in the news

Hakubaku has made the local news in recent weeks. 

The Australian Minister for Trade, the Hon. Simon Crean put out a media release on 20 January 2009  about Hakubaku Australia's recent foray into the Korean market place with a large order of organic noodles.

A Korean businessman who facilitates business opportunities between Korea and Australia came across Hakubaku organic noodles in a Brisbane supermarket and was impressed with our quality. Our Sales Manager Ryuji Nakamura made a number of trips to Korea for negotiations which have led to our successful shipment of organic noodles.

We have sold two styles of organic noodles to Korea and as the noodles have been well received, we are looking forward to more sales

We have had a number of local news crews come through our factory over the last week and have had a number of small articles in various newspapers. It has all been quite exciting and we are optimistic about what this means for Hakubaku Australia in the current financial climate. 

We would also like to acknowledge the assistance of Austrade in providing insight into the Korean marketplace.

If you wish to read the media release by the Australian Minister for Trade, please use the following link:  http://www.trademinister.gov.au/releases/2009/sc_106a.html

Our Recipe Competitionwinner


And now to announce our winner. Thank you to all who sent in entries.

We decided that the winning entry of our newsletter competition should be a recipe that uses Hakubaku Organic noodles to make a simple dish that anyone can make and with ingredients that are readily available. 

Our winner is Kana Webster of Devon England. Thank you very much Kana for taking part. Your prize will be on its way shortly and your recipe will be available for all on our website.

As you will see from our new product packaging, our recipe competition continues on a monthly basis and so we welcome more entries.


Soba with Cherry Tomatoes and Basilsoba with cherry tomatoes

Serves: 2


  • 200g Hakubaku Organic Soba 
  • 1/2 punnet Cherry Tomatoes 
  • 1/2 cup fresh Basil leaves
  • 1 tbs olive oil
  • 1/2 tsp garlic powder
  • salt to taste
  • watercress for garnish 


Step one:

Cook noodles according to packet instructions. Rinse in cold water and drain well, then set aside.

Step two:

Cut the cherry tomatoes into quarters and place in a bowl. Rinse and roughly chop the basil leaves and add to the tomatoes. Add the olive oil, garlic powder and salt and mix gently to combine.

Step three: 

Add the soba noodles to the tomato mix and toss gently. Serve with a sprig of watercress for garnish.


The Delicous Tomato

There is nothing quite like the scent of a freshly picked tomato. Believe it or not but there are roughly 7500 different varieties of tomato to be found world-wide. There is a great deal of difference between a home-grown tomato and one that is commercially produced. The home-grown tomato typically has plenty of flavour while the commercially grown tomato is cultivated to be consistant in size and shape for machine packing and shipping, and to be disease and pest resistant and above all to be more shelf stable.

Tomatoes are botanically classified as a fruit (a berry even) but are generally used as a vegetable. They are part of the more friendly side of the deadly nightshade family (along with potatoes, eggplants and chilli peppers). Tomatoes are believed to be beneficial to the heart and contain antioxidents, specifically lycopene which when cooked is considered by some to help prevent prostate cancer, as well as improving the skin's ability to protect against UV rays.

We all know that tomatoes are red, but did you know that they come in all different colours? Yellow, orange, pink, purple, black, brown, with stripes, and more. Many of these are what are called Heirloom tomatoes - older varieties that are not readily available in the supermarket, but with great flavours and colours that really add to the presentation of your meal. If you visit farmer's markets you may strike it lucky and find some wonderful new flavours.

round red

Round - Field-grown

The basic tomato found in Australian supermarkets everywhere. Very popular in salads or for cooking.

This tomato is widely available and is consumed raw in salads but is very popular in cooking. Look for shiny red blemish-free globes.



The distinctive egg-shaped Roma tomatoes are wonderful for cooking and are the more common variety used for processing.

Cherry Tomato

Cherry tomatoes are similar to the field tomato but are picked young. Most commonly used in salads or as a snack, they add a real sweetness to a cooked dish (as you will find out when you try the recipe above).

Similar in size to the cherry tomato for use in salads or as snacks are the yellow grape and yellow pear tomatoes. Great for adding a splash of golden sweetness to your salad.


blackruss  Black Russian

A medium sized rounded tomato with a distinctive skin that is a dark olive in colour, with the flesh a mix of chocolate and red in appearance. Sweet in flavour it adds adds to a salad both flavour and colour.

Some further information on tomato varieties may be found using the internet. We would be interested to hear of how you like to use tomatoes with Hakubaku Organic noodles.

Source: Wikipedia
             Marketfresh www.marketfresh.com.au 
             Tomato.com.au http://www.tomato.com.au/



Upcoming Events:

Our Farmer's Market team of Tanya and Akira have started off the new year by attending the first Talbot Farmer's Market for 2009 which was held on Sunday 18 January.

Tanya and Akira can be found on Sunday 15 February at the Talbot Farmers Market and are planning on having tastings of Hakubaku Organic noodles at this market. Other upcoming markets include:

  • Ballarat Lakeside Farmers Market - Saturday 31 January and 14 and 28 February, Wendouree Parade Lake Wendouree, BALLARAT 9.00am to 1.00pm 
  •  Talbot Farmers Market - which runs from 9.00am to 2.00pm on the third Sunday of every month in the beautiful historic town of Talbot, Victoria. (If you are in Melbourne and looking for a day trip Talbot is well worth the drive)

Australia Day and Chinese New Yearnew year

Chinese New Year fell on Australia Day - 26 January in 2009. Both events involve getting together with friends and family and celebrating. Food naturally plays a big part in these gatherings and in a multicultural society such as Australia, a barbeque is no longer the only way to celebrate Australia Day.

The January 2009 Good Taste Magazine has some lovely recipes using Hakubaku Organic Noodles in great dishes that will enhance your party celebrations. Our recipe for Toshi Koshi Soba which is a special New Year dish would also be most appropriate to present at a Chinese New Year celebration can be found on our website, along with many other great recipes.



 That's all from us for now. We hope that your 2009 has got off to a great start and continues to flourish. We look forward to hearing your thoughts and opinions on our products and our newsletter.
We look forward to seeing what you have created in your kitchens for our recipe competition. Don't forget to include Summer seasonal produce in your recipes.
From The Hakubaku Team