November 2009 Newsletter

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

The heat of summer seems to have arrived in Ballarat already and it still has a few weeks left before it is official. Harvesting of the wheatfields and other crops has started early this year. Our Managing Director Koji has been visiting some wheatfields to look at the condition and availability of organic wheat.

Since I first wrote the above paragraph we have had the most glorious downpour of rain.

Owing to the fact that there are four seasons but that this newsletter goes out every second month we are happy to announce the winner of our Autumn Seasonal competition. Hearty meals and warming soups were the order of the day. We encourage everyone to enter their favourite recipe using seasonally available produce. See our website for all competition details.

 (Sorry we are late with the newsletter - we had server problems)

Our Spring Seasonal Recipe Competitionwinner

Thank you to all who sent in entries. The variety was wonderful and all very tempting.

Our winner is Ginger Diddle of VIC.

Ginger'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 summer vegies available and let us know how best you like to eat them with Hakubaku Organic noodles. Mmmm Somen with dipping sauce, yum.

Go to for all terms and conditions.

Our Summer Merit Prizes go out to the following: Michael Haas of NSW, Connie Gerdsen of VIC, Catherine Walters of QLD and Emily Brady of QLD. We would like to thank all who have taken part in the Spring competition.


Ginger's Favourite RecipeSOBA

Serves: 5


  • 270g packet of Hakubaku Somen noodles
  • 1 head of broccoli, chopped
  • 100 g mushrooms, chopped
  • 1 large zuchini, chopped
  • 1 large carrot, chopped
  • 3 button squash, chopped
  • 1 tsp paprika
  • 1 tsp cummen
  • 1 tsp curry powder
  • 200 g tofu, cubed
  • 150ml warmed chicken stock (or chicken stock cube in boiling water)
  • Olive oil

Now Lets Get Started!!


Part two:

  1. Heat the olive oil in a sauce pan or wok until it is warm. While this is warming prepare your chicken stock.
  2. Add the chopped carrot to your pan and stir. After 1 minute add the zuchini and squash. Stir to coat with the oil.
  3. Add the paprika, cummen and curry powder. Stir well until all of vegetables are covered with the spices.
  4. Cook your noodles according to the packet directions. (Other Hakubaku noodles work well with this recipe).
  5. After 3 minutes, add the broccoli and stir to mix. After another minute add the mushrooms and again stir to mix.
  6. Add the chicken stock and tofu. Place the lid on the pan and let it cook for 2 minutes.
  7. Place noodles into a bowl and place vegies on top and serve. 

In honour of our winning chef, our seasonal focus will be "Ginger".

Whether your dish be savoury or sweet, ginger can be a part of it. Available all year round, ginger can be grated, match-sticked, sliced or juiced. It is also available as a dried ground spice. Apparently the leaves can also be used for a garnish that gives a very subtle flavouring.

Ginger originates from Asia but is now commercially grown in many parts of the world including in India, China, West Africa, the Caribbean and Indonesia.

Often incorrectly referred to as the ginger root, the edible part of ginger is actually the subterranean stem or rhizome of the plant.

Ginger is also know for its medicinal properties and is popularly used to alleviate seasickness, digestive ailments and many pregnant women swear by it as a relief of morning sickness. And chocolate-covered ginger is pretty fabulous too.


round red


Fresh Ginger should be pale brown in colour and have no soft patches or wrinkles. The flavour of Ginger intensifies depending on the age. Ginger can be added to stirfrys, ground into paste for a marinade, pickled, brewed into ,

To prepare, use a sharp knife or vegetble peeler to remove the outer skin, leaving the greeny-yellow flesh. Chop or grate your ginger or run it through a juicer for a great addition to freshly-squeezed fruit juices.



Ground ginger is commonly used in cakes, biscuits, gingerbread, ginger beer and ginger ale. Fresh ginger can be used in place of ground ginger at a ratio of 6 to 1. A little ground ginger goes a long way.



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




Upcoming Events:

Spring Fest went particularly well this year for us. The weather was great, lots of people were happy to see us and our tent didn't break because of fierce winds, as did happen one year.

We are not planning on attending any more markets this year but they are always a great day out and we look forward to seeing you at Talbot or around the Lake Wendouree in the new year.


Upcoming markets include:

  • Ballarat Lakeside Farmers Market - 12 & 19 December, 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).  


A Trip to the Wheat Field

Our Managing Director Koji and our Production Supervisor Akira have been traipsing around the country-side looking at wheat fields over the last few months. With better rains (although still not enough to fill reservoirs) the wheat crops are looking better this year.

Three farms were visited: in Minimay, Victoria and Ballangarry and Tara in Queensland, all with good outcomes for us. We should have good supplies of organic wheat for our noodles, mostly from Victoria this year. The rains have been enough to grow good crops but not quite so much in Queensland. This is a reversal from the previous year when the majority of our wheat came from Queensland.


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 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.

We wish you a very Merry Christmas and a safe and prosperous New Year. Don't forget to eat your Toshi Koshi noodles on New Year's Eve to ensure this very thing.

From Jenny and the Hakubaku Team