November 2011 Newsletter

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

We are now nearly at the end of Spring and Summer will soon be here. This year has simply zoomed by. This is the final newsletter for 2011 and so this is the reason if it sounds like I am getting all Christmassy and nostalgic. Here at work we are all counting down the days to when our holidays start. We all get a two week break which is lovely - no feeling guilty about anyone having to work over the festive season.

Thank you to everyone who takes time to read this newsletter and take part in our Seasonal Recipe competitions. Our subscriber base has been slowly but surely growing every month and every second month when I send out the newsletter there are more addresses on my list. Thank you too to all who have taken part in surveys or have in other ways provided feedback throughout the year. It is always appreciated.

So I would like to get in early and wish everyone and Happy and Safe Christmas holiday season, however you choose to spend it or celebrate it. And always remember to have your Toshi Koshi Soba noodles on New Year's Eve for a Happy, Healthy and Prosperous 2012.


Our Seasonal Recipe Competitionwinner

We have received many entries for the Spring Seasonal recipe competition and I am putting off that job until the start of next year to do the judging. The winner will be announced in the January newsletter. We encourage everyone to enter their favourite recipe using seasonally available produce. See our website for all competition details.

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.

Please make sure that you are using the correct email address for all recipe competition entries. That email address is <script language="JavaScript" type="text/javascript"> \n </script><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>.


Fragrant Soba Noodle Beef Stir-Fry

Serves: 4 


  • 270g packet of Hakubaku Soba noodles
  • 450g beef sirloin or fillet (2 pieces)
  • 1/2 lime (juice and zest)
  • 1 tbsp fish sauce
  • 1/2 tbsp sesame oil
  • 2 tsp caster sugar
  • 2 large red chillies (seeded, finely diced)
  • 1 handful coriander leaves (or Thai basil)
  • 150g snow peas
  • 1 bunch Bok Choy
  • 1/2 tbsp sesame oil (for stir-frying)
  • 4 spring onions (finely sliced)

  • 1/2 cup light soy sauce
  • 1 tsp fresh ginger (grated)




  1. Marinate beef with soy sauce and ginger for 1/2 hour, covered at room temperature (turn meat halfway through).
  2. in a lidded jar, combine lime juice, fish sauce, sesame oil and sugar. Close, shake to mix.
  3. Heat wok or frying pan, add sesame oil. 
  4. Place meat in wok (reserve marinade liquid). Cook meat until caramelised all over, for 10-12 minutes. Set aside to rest under loose oil cover.
  5. Bring a saucepan of wate to boil, cooking Hakubaku Soba noodles as per the packet instructions.
  6. in another saucepan, add 2 tbsp of marinade with the liquid in the mixing jar, heat through for about 1 minute to reduce, then set aside.
  7. Wipe wok, add a few drops of new oil, stir-fry snow peas for 1 minute. Add chilli and bok choy, cook for 2 minutes.
  8. Slice beef thinly, strain noodles. Return meat and noodles to wok, stir through spring onions, lime zest and coriander.
  9. Serve in bowls, spooning over hot liquid from other saucepan.


Notes from our Office - a wrap-up for 2011 and an eye to 2012

Our Managing Director Ryuji has recently completed an extensive research and marketing trip that took him from Australia to Japan to the US and then to the UK and Europe. (it was nice and quiet in the office during this period!). His trip has proven to be of great value and he has gathered much useful information and some very pleasing statistics.

Recent retail findings in the USA show that Hakubaku Organic noodles are  No. 1 in the Soba noodle category and that Hakubaku is the No. 1 Organic Japanese noodle brand. Hakubaku Organic noodles are also rated No. 1 in the Premium noodle category in the USA and as this is also the case in Australia. This has given us a tremendous lift in confidence in going ahead into next year.

Our plans for 2012 are based around our Ramen, Somen and Cha soba. Our aim is to create a greater awareness and excitement of these three products and to increase our distribution so that more people can enjoy. We are starting our push in Australian markets and will also work to increase the public face of these great noodles in the USA. Make sure you try them when they appear in your local supermarket and if you concoct a fabulous recipe that includes these noodles, be sure to enter it in our seasonal recipe competiton. It will continue into the New Year. I thoroughly enjoy seeing all of the different ways that the noodles are used - often in ways that I have never considered.

Over the next few months you will see recipe cards in packets of Udon and Soba within Australia. There are three different recipes to try using the Ramen, Somen and Cha soba. Let us know what you think of these. We hope to do more of these cards with different recipes throughout 2012.

Once again, thank you for all of your support throughout 2011. Here at Hakubaku Australia we will continue to do our best to bring you the finest Japanese dried noodles around and we aim for our noodles to be readily available to all who enjoy them.


Upcoming Events:

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

  • Ballarat Lakeside Farmers Market - Saturday 10 & 24 December and 14 & 28 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).  


That's all from us for now. We look forward to catching up with you in the New Year and 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.
From Jenny and the Hakubaku Team