July 2009 Newsletter

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Welcome to the Seventh Edition of the Hakubaku Newsletter
Hello to all of our registered members.

Happy First Birthday to ... 'This newsletter"!

The first Hakubaku Australia newsletter went out to 94 email addresses on 25 July 2008 and now 12 months later our readership has risen to 476. We are growing slowly but surely. Thank you to all who have stuck with us and even more so to those who have passed this newsletter along to friends and family.

We regularly keep an eye out for recipes in magazines that we can be fairly sure are using Hakubaku products. Soba particularly has been very popular. If you spot a recipe that contains any noodles that sound like ours, please drop us a line at <script language="JavaScript" type="text/javascript"> \n </script>recipe@hakubaku.com.au<script language="JavaScript" type="text/javascript"> </script>This e-mail address is being protected from spam bots, you need JavaScript enabled to view it <script language="JavaScript" type="text/javascript"> </script> and let us know as we are keen to see noodles become a standard staple in your cupboards.


 Our Winter Seasonal Recipe Competition

No announcement of a competition winner this month. The Winter winner will be announced in the September newsletter. We've received some great recipes so far but we always welcome more, so don't forget to enter your own great noodle dish.

Our recipe competition continues on a seasonal basis and so we encourage you to think of winter dishes that are hearty and warming.

Go to www.hakubaku.com for all terms and conditions.

 Our Current Favourite Recipe: Miso Tuna and Soba SoupSOBA

Serves: 4


  • 270g packet of Hakubaku Organic Soba noodles
  • 4 x 18g instant miso and wakame soup sachets
  • 2 tablespoons of light soy sauce
  • 1 large carrot, thinly sliced
  • 2 teaspoons grated fresh ginger
  • 1 bunch choy sum, chopped
  • 2 green onions, thinly sliced
  • 2 x 185g cans tuna slices in spring water, drained
  • 1 fresh long red chilli, thinly sliced


    1. Combine soup mix, soy sauce and 4 cups of boiling water in a large saucepan over moderate heat.
    2. Add carrot and ginger to the pan, bring to the boil. Cook for 2 minutes.
    3. Add noodles; boil for 3 minutes or until noodles and vegies are tender.
    4. Stir in choy sum and onion. Cook and stir for 1 more minute or until the choy sum wilts.
    5. Place tuna in serving bowls; ladle broth over the tuna.
    6.  Sprinkle with the chilli slices and serve.

This recipe was found in the May 2009 edition of Recipes+ on page 46.

Our Feature IngredientIngredient

Choy Sum

Choy Sum is an Asian green leafy vegetable, related to Bok Choy and though it has a passing resemblance to spinach is ultimately part of the cabbage family. It has a mustard-like flavour.

It has edible leaves and stalks although larger older leaves should be discarded as they will not be tender enough to eat. Choy Sum is a good source of Vitamin C and works well in a variety of cuisines, as a side dish or sliced and added to stir frys.

Choy Sum should be used soon after purchase but will last for 2 to 3 days in the vegetable crisper of your refrigerator.


round red
Bok Choy

Bok Choy has white/green stems and dark green leaves and a slight mustard flavouring. Both the stems and leaves are edible and is a very popular addition to many Asian dishes. Like the Choy Sum, Bok Choy is a good source of Vitamin C but is also known for beta carotene (Vitamin A producing). This helps you see better in dim light so maybe we should be eating our bok choy, not our carrots. 

Gai Choy

This is a larger leafed variety of Chinese cabbage and is generally pickled, braised or used in soup. It too has a mustardy flavour, with thich stems and large crinkled green leaves.

Chinese Broccoli (or Gai Lan)

This variety has thin pale stems and crisp dark leaves with a mild bitter-sweet flavour. Again it is known for the Vitamin C content, but Gai Lan also has beneficial amounts of calcium.


Some further information on Choy Sum and the other types of cabbages may be found using the internet. We would be interested to hear of how you like to use Choy Sum with Hakubaku Organic noodles.

Upcoming Events:

Ballarat's unpredictable weather put paid to the Lakeside Market on Saturday 11 July. What a soggy, wet mess that was. Our brave and gallent Sales Team got soaked but they will be reading and raring to go to the next market.

As always, the regular markets are an enjoyable outing with plenty to see and buy. Other upcoming markets include:

Other News

Hakubaku was pleased to take part in the Good Food and Wine Show in Sydney and Melbourne. If you were an attendee you would have received a showbag that contained a packet of Hakubaku Organic Soba as one of the goodies.

The Ballarat Springfest will be happening around Lake Wendouree again this year in November. It is a little while off but be sure to put it in your calendar. Fingers crossed that we get good weather. I help set up and do the first four hours on the stall each year. After my stint on our stall I like to walk around the Lake and see what other stalls have to offer. It's always good for getting your Christmas presents organised and your pantry stocked. 


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 seasonal produce in your recipes.

From Jenny and the Hakubaku Team