Welcome to the Tenth Edition of the Hakubaku Newsletter
Hello to all of our registered members.
Happy New Year to you all. I hope that 2010 has got off to a great start for everyone. 2009 has been a much quieter year at Hakubaku than the previous decade and so we are looking at the new year with great optimism and enthusiasm. This will be our twelth year of operation.
Hopefully this summer will be a lot kinder that the previous year, with fine weather that doesn't tip over into a series of major weather events.
Chinese New Year is coming up on the 14th of February. More on this below.
We encourage everyone to enter their favourite recipe using seasonally available produce. See our website for all competition details.
Our SummerSeasonal Recipe Competition
Our recipe competition continues on a seasonal basis and so we welcome your favourite summer dishes.
So many great summer vegies are around and we would like you to let us know how best you like to eat them with Hakubaku Organic noodles, particularly Somen as it is the perfect noodle for hot weather, although the Cha Soba (Green Tea) noodle is a close second.
Go to www.hakubaku.com for all terms and conditions.
Our Recipe of the month - Asparagus bundles with Somen
Mix together the teriyaki marinade, spring onions, ginger, garlic and brown sugar. Add the sliced sirloin steak and mix to cover. Let it sit for approx. 30 minutes.
Asparagus comes in three different colours - Green, white and purple. The green and white varieties are actually the same plant, the green colour coming from a greater exposure to the sun.
Asparagus is native to most of Europe and parts of North Africa and western Asia.
Asparagus is low in kilojules, contains no cholesterol and is low in sodium and is a very good source of dietary fibre. The green asparagus is particularly good for Vitamin C.
It is the young shoots of asparagus that are eaten. The stems are crisp and the tips are tender and like Hakubaku Organic noodles are very versatile. Steaming, boiling, stir-frying or barbequing all work well.
Select fresh asparagus that is brightly coloured with no blemishes and tightly-formed tips. Discard the woody ends and be sure to peel away the outer layers of the white asparagus.
With the new year, Akira and Tanya have renewed enthusiasm for the markets and went to Talbot Market on Sunday 17th of January and had a great time although the weather was up and down (typical January weather!). Markets such as these are perfect for picking up seasonally available fruit and vegetables at great prices and at the peak of perfection.
As always, the regular markets are an enjoyable outing with plenty to see and buy. Other upcoming markets include:
- Ballarat Lakeside Farmers Market - Saturday 13 & 27 February and 13 & 27 March, 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).
Chinese New Year - The Year of the Tiger
Gung Hay Fat Choy!
2010 celebrates the Chinese Year of the Tiger with the New Year falling on Sunday 14 February - Valentine's Day, a doubly auspicious occasion.
This is the third of the twelve year cycle. The motto of the Tiger is 'I win". The Tiger symbolizes such characteristics as bravery, competitiveness and unpredictibility. The 2010 Year of the Tiger is reputed to bring about social upheval and massive changes. Events can happen quickly.
Long noodles are traditionally eaten on Chinese New Year as a guarantee that all at the table will have a long life. In Japan the New Year meal always includes Toshi Koshi Soba - and you can find a recipe for this on our website.
This is just one version of Toshi Koshi Soba. Everyone has their own particular family recipe.
That's all from us for now. We look forward to hearing your thoughts and opinions on our products and our newsletter.
Please forward this email on to all friends and family who may be interested in Hakubaku noodles. They may have great recipes that we haven't heard of yet.
If you would like to receive your own copy of the Hakubaku newsletter, please go to www.hakubaku.com and sign up. You also will get to access lots of great noodle recipes.
We look forward to seeing what you have created in your kitchens for our Seasonal recipe competition. Don't forget to include Summer seasonal produce in your recipes.
From Jenny and the Hakubaku Team