November 2008 Newsletter

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Welcome to the Third Edition of the Hakubaku Newsletter

Hello to all of our registered members.

Our weather has been topsy-turvey here in Wendouree and Australia-wide over the last couple of months. We are hoping that this will mean a better wheat harvest and a top-up of reservoirs and dams everywhere.

In early 2009 you will begin to see the new Hakubaku Organic noodle packet design begin to appear on the supermarket shelves. While we retain our beautiful kimono colours, we are aiming to give our products better visibility on the supermarket shelves and most importantly, our corporate logo has changed. More about this later.

We are having a look at Spinach this month. You will find some information about a few of the varieties now available as well as a great recipe that you might like to try. Let us know what you think of the recipe.


Garlic Ginger Chicken with Baby Spinach and Udon

Serves: 4


  • 500g skinless chicken breasts 
  • 2 tsp finely grated ginger
  • 2 cloves garlic, crushed
  • 2tbsp soy sauce
  • 2tbsp Mirin
  • 1tsp chilli paste 
  • 2 tsp sesame oil
  • 270g Hakubaku Organic Udon 
  • 4 cups of baby spinach, well rinsed
  • Salt and pepper for seasoning
  • coriander for garnish



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

Step two: MARINADE

In a small bowl, combine ginger, garlic,soy sauce, mirin, chilli paste and sesame oil. Mix well. Set aside.

Step three: PAN-FRY

Pat dry the chicken and season with salt and pepper. Marinate the chicken in half of the marinade. Heat your pan to hot and pan-fry your chicken until just cooked (about 4 to 5 minutes on each side). When cooked, let cool slightly and chop into bite-sized pieces. Toss noodles with reserved marinade mix.

Step four: SERVING

Place baby spinach on plates then top with noodles and chicken. Garnish with coriander.


SPINACH (Go Popeye!)

Spinach is our seasonal vegetable of choice for late spring.

Spinach is a flowering plant and is a member of the Amaranthaceae and originates in central and southwestern Asia. It is a good source of dietary fibre, vitamin A and folic acid. It also contains vitamins B2 and B6 and is low in sodium. Spinach is available in a frozen form, but within Australia is usually sold fresh. Canned spinach is available in other parts of the world.



A fine, thin stemmed plant with large bright green leaves that are crinkled in appearance. Spinach needs to be well rinsed and should only be washed when it is about to be cooked. Typical ways to cook are boiling, steaming or sauteeing.

Baby spinach is widely available and is generally consumed raw in salads. Look for bright green blemish-free leaves.


Silverbeet (Chard)

Silverbeet has large dark green shiny leaves on thick fleshy stems that can come in a variety of colours (Rainbow Chard). It is grown mainly for its leaves although the stems are edible. Young silverbeet leaves can be eaten raw in salads but older leaves must be cooked. Steaming helps to retain the most nutrients 

Unrelated Spinaches

There are numerous other vegetables available that have the word spinach in their name and yet are not part of the spinach family. Among these are New Zealand spinach, water spinach and Malabar spinach. Despite not being true spinach, these are all leafy green vegetables and are good to eat.



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

Source: Wikipedia


Our New Corporate Logo

Over the upcoming months you will see the new package stylings of Hakubaku Organic noodles. Our primary aim has been to give better visibility of our product range on the shelves of supermarkets but this has also been a good opportunity to rethink what our logo represents and to consider if it give a clear definition of what we do as a company. Our old logo (still seen at the top of this page) is Heart to Heart.

Our new logo is made up of six parts:

  1. Wheat
  2. Buckwheat
  3. Millet
  4. Barley
  5. Rice
  6. The sixth part of our logo represents our company branching out to the world with our fine grain products, spreading enjoyment for all to eat.

Our new logo has been designed by Hakubaku Australia Managing Director Koji Tamagawa. While Hakubaku Australia only uses wheat and buckwheat in our manufacturing, we are part of a larger company and this new logo represents us as a whole.


 Our Recipe Competition

Don't forget to send in your entry for The Hakubaku Organic Recipe Competition. There is still a little time.

We invite you to enter your favourite Hakubaku Organic noodle recipe. The prize for the entry judged to be the best will win a hamper of Hakubaku Organic goodies and your recipe will feature on the front page of our website. We are particularly interested in recipes that use seasonal products and with Spring comes a wonderful array of new vegetables in the markets.

Terms and conditions can be found on our website. We look forward to receiving many great entries and anticipate that it will be hard to pick a winner.

The competition will run from 1 October 2008 to 30 November 2008 with the winner being announced in the January 2009 newsletter.


 Upcoming Events:

We won't be attending any more markets in 2008 but will be gearing up to take part in various markets in the New Year. You may still enjoy going along to the markets as there is much to see and buy. Upcoming markets include:

  • Ballarat Lakeside Farmers Market - Saturday December 13 and 20, 2008 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.



Ride to work day logo
National Ride To Work Day

We had a wonderful response from our staff on National Ride To Work Day. More than the original nine turned up on their bikes having ridden various distances. Our cooked breakfast was received with great pleasure and the Devonshire tea later that afternoon for the afternoon shift riders (and everyone else) went down well. Now that the weather has improved and the magpies have stopped swooping (for the most part) our Factory Manager Eileen is hopeful that a few more staff might make riding to work a regular part of their routine.

We are already starting to think of next year and think that we should have a few more staff keen to take up the challenge and ride.



 That's all from us for now. 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 Spring seasonal produce in your recipes.
From The Hakubaku Team