November 2010 Newsletter

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

Just when I thought that it wasn't going to happen - Spring has Sprung. I think I was feeling a little sun-starved. We have had a wonderful and very necessary break to the drought but I was beginning to feel a little waterlogged. Summer is so close and it is nice to have the warmth of Spring before the heat of Summer.  (Bah - I spoke too soon. It's bucketing down again! I'm beginning to think that we are going to bypass Summer and head straight for Autumn. Surely not!)

Keep an eye our for our Cha Soba noodles. We are updating our packaging and would love to know what you think (and of course if you have any tasty recipes that use the Cha Soba noodles).

We have received many great recipes for our Spring recipe competition and will announce the winner in the January newsletter. We encourage everyone to enter their favourite recipe using seasonally available produce. See our website for all competition details.


Our Spring Seasonal Recipe Competitionwinner

Look for the Spring winner in our January 2011 newsletter.

After Spring comes Summer and 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.

Go to for all terms and conditions.


Sesame Soba with Cucumber saladSOBA

Serves: 4


  • 270g packet of Hakubaku Soba noodles
  • 3 garlic cloves, minced
  • 2 tbsp fresh ginger, minced
  • 4 spring onions, thinly sliced 
  • 1/2 cup peanut butter 
  • 1/4 cup tahini
  • 2 tsp chilli paste 
  • 1/4 cup soy sauce
  • 1/2 cup boiling water
  • 1/4 cup coriander, minced
  • sesame seeds, to garnish

    Cucumber Salad
  • 1 seedless cucumber, diced
  • 100g coarsly chopped cashews
  • 2 tbsp sesame oil
  • 2 tbsp rice wine or white wine vinegar 
  • fresh ground pepper


  1. Mix together in a large bowl - ginger, garlic and spring onions. Add the peanut butter and tahini and mix well. Stir in the hot water to create the sauce. Add coriander.
  2. Make the salad by combining all of the salad ingredients in a seperate bowl. Set aside.
  3. Cook Soba noodles as per the packet instructions. Rinse in cold running water and drain well.
  4. Toss Soba noodles with the ginger/garlic sauce. Divide between four plates.
  5. Serve with cucumber salad on the side




Is it a fruit or is it a vegetable? Technically because it has an enclosed seed and develops from a flower, a cucumber is botanically a fruit, but generally because of the way it is prepared and eaten it is considered to be a vegetable. It is related to the melon, squash and pumpkin family.

A Cucumber consists mainly of water - at least 90% and contains Vitamin B1, B2 B3, B5, B6, C, calcium, iron and silica and that's just a small portion of its goodness.


round red


Look for firm, unblemished cucumbers with good green colour (unless you are buying apple or white cucumbers). Simple to use, wash and slice and eat raw - the skin does not need to be removed. Or perhaps a cooling cucumber raita to go with a spicy curry. 


Cheese and gherkin sandwiches anyone? The cucumber used for pickling is generally a smaller variety than that which is eaten fresh. A pickle is a cucumber that is preserved in a brine or vinegar solution. Gherkin refers to any small cucumber used and a cornichon is specifically made using vinegar and tarragon.

While pickling removes much of the nutrition of the cucumber, the great tart, sour, tangy flavour that you get can add so much to a dish.


The most readily available varieties include apple, continental, green, Lebanese and Vietnamese.  Cucumbers are not all mid to dark green with white and pale green cucumbers being available. A burpless cucumber is one that contains less cucurbitacin, the compound that causes bitterness and increases the chance of burping.

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




Upcoming Events:

The regular markets are an enjoyable outing with plenty to see and buy. Other upcoming markets include:

  • Ballarat Lakeside Farmers Market - Saturday 11 & 18 December and 8 & 22 January, 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).  


Chirstmas Is Coming and the New Year of 2011

As this is the last regular newsletter for 2010, Hakubaku Australia would like to wish all of our readers and subscribers a Very Merry Christmas, a safe and Happy New Year and a prosperous 2011.

All of the staff at Hakubaku are looking forward to the Christmas break. It has been a interesting year for us with a change in Managing Director and long time staff members going and new people coming to join the Hakubaku family.

We would very much like to say thank you to all who buy our products and give us great feedback by way of praise or competing in our seasonal competitions. We have had many excellent entries this year.

2011 is looking like an exciting challenge for us. The drought has eased and we are optimistic about what this means for our supply of organic wheat and buckwheat. The Australian dollar is strong against many other currencies which also presents a challenge but Hakubaku Australia continues to take pride in our ability to offer premium products to the Australian and overseas markets and we look forward to doing so for many years to come. 

Remember to have some Toshi Koshi noodles on New Year's Eve to bring good luck and ensure a long, happy and healthy life. Wishing you much joy in 2011.


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 Sumer seasonal produce in your recipes.
From Jenny and the Hakubaku Team