Welcome to the Second Edition of the Hakubaku Newsletter
Hello to all of our registered members.
Spring is here and it's been nice to see a little more rain around, although not nearly enough to satisfy anyone.
We are having a look at Mushrooms this month and have a little information about a few of the varieties now available as well as a great recipe that you might like to try.
Here at Hakubaku we take great pride in being able to supply our customers with the genuine organic Japanese-style noodle. The organic process begins "on the farm". Each farm must be certified organic by the relevant authority.
Organic farming relies on crop rotation, green manure, compost, biological pest control and mechanical cultivation to maintain soil productivity and control pests. Plant growth regulators or genetically modified organisms cannot be used.
When the grain is harvested it is sent to the flour mills. The mill undergoes a certification process that ensures the product it produces is pure and organic. It must not be stored, milled or transported with non-organic products.
The flour and other ingredients arrive at Hakubaku and must be accompanied by the correct seals and organic certification. All organic products are kept separate. All machinery used in production is cleaned and ensured free of non-organic matter.
Many Mushroom stir-fry with Soba noodles
- 270g Hakubaku soba noodles (or somen noodles)
- 200g Small swiss brown mushrooms or button mushrooms (cut into 1/4s)
- 300g Mixed mushrooms (eg: shiitaki, oyster,enoki etc. trimmed & de-stalked & cut into bite-sized pieces)
- 2tbsp Light soy sauce
- 2tbsp Mirin
- 1tsp Brown sugar
- 60ml Peanut oil
- 1tbsp Fresh ginger (finely chopped)
- 2 cloves Garlic (finely chopped)
- 1 Small red chilli (de-seeded & finely chopped
- 2 Large spring onions (finely chopped)
- 2 Large spring onions (2cm diagonal slices)
- Garnish: 1tsp Sesame oil 1tsp Sea salt
Step one: SOBA NOODLES (or somen)
Cook noodles according to packet instructions. Drain well, then set aside.
Step two: DRESSING
In a small bowl, combine soy sauce, mirin and brown sugar. Stir until all of the sugar is combined. Set aside.
Step three: STIR-FRY
Heat the peanut oil, in a wok, over medium-high heat. Add the garlic, ginger, chopped spring onions, chilli and sea salt. Stir-fry until fragrant (about 30 seconds). Add all the mushrooms except the enoki. Stir fry for 1 minute. Add the dressing and stir-fry for 1 minute. Divide the enoki mushrooms (into small clusters 2-3) Add enoki and sesame oil and continue to stir-fry until mushrooms are slightly wilted (about 1 minute). Add noodles and toss gently to combine, then remove from heat.
Step four: SERVING
Divide stir-fry between 4 serving bowls. Garnish with the sliced spring onion.
Mushrooms Mushrooms Mushrooms
You may have noticed that our supermarkets and green grocers now stock a greater variety of mushrooms than has been the case in the past. With our ever-widening taste for multi-cultural cuisine here in Australia, the demand for fresh ingredients has soared.
You may have found the unfamiliar names, shapes and colours of these mushrooms a bit confronting, so in an effort to widen your knowledge, we offer this small guide to some of the many edible mushrooms now available.
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A long thin white mushroom that is cultivated and grows in clumps, Enokitake has a crisp texture and is traditionally used in soups. Enokitake can be added to salads and other dishes. It can be purchased in cans but fresh enokitake are more popular.
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This mushroom can be purchased fresh, dried or pickled. It is widely used in Asian cuisine and has a multitude of uses. Shitakes have been cultivated for over a thousand years with early records showing the consumption of wild shitake dating back to 199AD.
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A highly prized mushroom with a hefty price tag to match, ranging from $90 to $2000 per kilogram for the best quality Japanese Matsutake. Matsutake has a wonderful fragrance, similar to pine and cinnamon which lingers after cooking.
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Some further insight into edible mushrooms may be found using the internet. Try searching for some of these mushroom varieties: - oyster or abalone, Swiss-brown, button, field, chestnut, shimeji or Portobello.
Our Recipe Competition
As promised, The Hakubaku Organic Recipe Competition
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. It will take a while for us to try all of your recipes and to make up our minds.
We often take part in local markets and while we have merely sold our products (at a great price), we are looking at including a bit of a taste testing at future markets. Upcoming markets include:
- Ballarat Lakeside Farmers Market Saturday October 25, 2008 Wendouree Parade Lake Wendouree, BALLARAT 9.00am to 1.00pm
- We can occasionally be found at the 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. Lots to see there but make sure you rug up during the winter months.
- Ballarat SPRINGFEST Sunday November 16, 2008 Wendouree Parade Lake Wendouree, BALLARAT 9.00am to 4.00pm. For more information visit: http://www.ballaratspringfest.com.au/ This is a great day for all and a good chance to stock up on Christmas pressies while having a relaxing stroll around Lake Wendouree. A fun day for all of the family.
National Ride To Work Day
On October 15 nine of our staff members will take part in the National Ride To Work Day. Our Factory Manager Eileen is a mad keen cyclist and has promised to cook bacon and eggs for all staff who ride to work for day shift, and a devonshire tea for all on afternoon shift. We are hoping to get a few more takers and have been busily swapping bike tips and route suggestions. More information on this day can be found at: http://www.bv.com.au/join-in/126/
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