March 2011 Newsletter

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

2011 has got off to a rocky start. As a small Australian company that has a strong Japanese background the events that have occured in Japan over the last couple of weeks have been confronting. We have been fortunate that none of our staff have had family directly affected by the earthquake or tsunami, nor was Hakubaku Co. Japan in the direct path, but unsurprisingly we are all keen to keep abreast of the latest news and details. Our thoughts are with all who have been impacted by these events.

On a lighter note we are happy to announce the winner of our Summer 2011 Seasonal competition. So many delicious recipes to choose from - it was hard work!. We encourage everyone to enter their favourite recipe using seasonally available produce. See our website for all competition details.

Have you seen our new Cha soba packaging? It's so new that I don't have a proper photo of it yet but you can see what it looks like below

No more reminders of the survey - we hope you took the opportunity to have your say.

Our Summer Seasonal Recipe Competitionwinner

Thank you to all who sent in entries. It is very pleasing to see entries come from every corner of Australia.

Our winner is Kerrin Bradfield of Queensland.

Kerrin's recipe is our featured recipe for this month especially for our newsletter subscribers and will later be available for all on our website.

Our recipe competition continues on a seasonal basis and so we welcome more entries.

Start thinking of the great autumn vegies available and let us know how best you like to eat them with Hakubaku Organic noodles.

Go to for all terms and conditions.

Our Summer Merit Prizes go out to the following: Louise Rawlings of ACT, Susie Colling of VIC, Vivien Wong of  WA, Jocelyn Little of QLD, Alan Tremain of NSW and Bron Dahlstrom of VIC. We would like to thank all who have taken part in the Summer competition.


Soba Wrapped Prawns with Pomegranate Chilli Dipping Sauce

Serves: 4


  • 60g of Hakubaku Cha soba noodles
  • 10 prawns deveined
  • 1/3 cup cornflour
  • 1 egg
  • 1/2 cup flour
  • 1/3 cup water
  • 1/3 cup ice cubes
  • salt and pepper


Pomegranate - Chilli dipping sauce

  • 1/2 cup pure unsweetened pomegranate juice
  • 2 tbsp pomegranate glaze
  • 1 tbsp honey
  • 2 tbsp rice vinegar
  • salt to taste
  • 2 garlic cloves, crushed
  • chilli, finely diced

Part one: the dipping sauce

Mix all ingredients together except for the garlic and chilli and cook for a few minutes until the honey is disolved and the sauce had reduced a little. Allow to cool and add chilli and garlic. Stir to combine.