September 2009 Newsletter

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

Spring is here and with it the mad confusion of weather that is Ballarat. This is my favourite time of the year because there are still plenty of days to sit on the couch with a blanket on your lap and a good book or a great dvd, yet there is also the chance to go out without a jumper and feel the warmth of the sun in the wind as it blows. Not quite icecream weather, but it's getting there.

We are happy to announce the winner of our Winter Seasonal competition. We've had a great response and it has been a difficult choice to make but luckily there are merit prizes to give out too. We encourage everyone to enter their favourite recipe using seasonally available produce. See our website for all competition details.


Our Winter Seasonal Recipe Competitionwinner

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

Our winner is Elizabeth Ballinger of Queensland

Elizabeth'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 spring vegies available and let us know how best you like to eat them with Hakubaku Organic noodles.

Go to for all terms and conditions.

Our Winter Merit Prizes go out to the following: Rachel Crowle of VIC, Amina Eastham-Hillier of QLD, Sandra Finn of NSW, Rochelle Aleksic of VIC, Ai Phuong Le of NSW and Louise Williams of VIC. We would like to thank all who have taken part in the Winter competition.


Yabbies and Noodles in Lime Butter CreamSOBA
Serves: 4


  • 270g packet of Hakubaku Ramen noodles, prepared as per packet instructions
  • 1kg fresh live yabbies - cleaned and halved shell on
  • 3 cloves garlic (more if you are a true garlic lover)
  • 3cm piece of fresh ginger
  • 2 small red chillies
  • 3 limes - juice and zest
  • 2tbsp olive oil
  • 2 tbsp butter
  • 1tbsp fish sauce
  • 1/3 tsp fenugreek
  • cream (optional)
  • punnet of cherry tomatoes (halved if large)
  • fresh coriander chopped
  • salt
  • pepper


  1. Place in a mortar and pestle and pound into a paste - garlic, ginger, chillies and a little salt.
  2. Heat oil and butter in a pan. Add paste and saute until aromas are released.
  3. Add juice, zest, fish sauce, fenugreek and tomatoes and bring to the boil.
  4. Add yabbies, stir and cook until opaque (only a couple of minutes).
  5. Add cream (optional), salt and petter to taste.
  6.  Refresh Hakubaku Organic Ramen noodles in a little hot water, drain and add to pan.
  7. Serve garnished with a little corriander.



Our winning recipe this season contained an ingredient that I have heard of but never used so I thought it would make a good focus food.

Fenugreek is a plant from which we use the leaves as a herb and the seeds as a spice. It is an annual bush that can be grown from a seed and will germinate in 2 to 7 days. The leaves have three triangular lobes.

Fenugreek grows in many different parts of the world and is used in many different ways. It is highly valued for its medicinal qualities and as part of a healthy diet.

Fenugreek is Latin for "Greek Hay" and has been discovered to have been part of diets as far back as 4000BC.

round red

The leaves of fenugreek can be used in a salad or as a steamed vegetable or can be added to soups and stews.

Fenugreek sprouts are also easy to grow and add a great taste and texture to both savoury and sweet dishes.

Dried - The seed

Pickles, pastes and curries are only the starting place for the dried fenugreek seed. Different countries and cultures use fenugreek in breads, soups, sauces, tea, as a sprinkled topping on a semolina cake.

In the United States where real maple syrup is very popular but also fairly expensive, toasted fenugreek seeds are used as a flavouring for a lower-cost maple syrup.

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



Upcoming Events:

Tanya and Akira usually make it to one market per month. For the month of September (on Sunday 20th), Talbot Market was their destination and it will be again on October 18th. Be sure to stop by and say Hello and take advantage of the great price that we offer at the markets.

As always, the regular markets are an enjoyable outing with plenty to see and buy. Other upcoming markets include:

  • Ballarat Lakeside Farmers Market - Saturday 10 & 24 October and 14 & 28 November, 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).  
  • Springfest- The once-a-year major market that runs around Lake Wendouree is happening on Sunday November 1, 2009 with other great attractions in the surrounding days. Go to for more information. Why not plan a weekend around it.


So what has been happening at Hakubaku?
Hakubaku Sales Manager in Tour Guide Mode.

Ryuji, our Sales Manager, was recently in Japan as part of the administrative group for a study group organised by our distributor, with participants coming from the UK and The Netherlands.

The purpose of the study group was to familiarise trendsetters in the Food Industry with Japanese cuisine and culture. None of the group had experienced Japan before and were most surprised when they were taken out into the Japanese country-side. Most had thought that all of Japan was like Tokyo, city everywhere you look.

A highlight of the toup was a trip to a Soba restaurant where the group were able to make their own Soba noodles. The restaurant is up in the mountains near Yamanashi where our parent company Hakubaku Co. Ltd. is situated.

Ryuji very much enjoyed his role as tour guide and took great pleasure (and pride) in little things that the study group were awed by, such as the politeness of train conductors and the lack of graffiti. For Ryuji, this has been a most enjoyable business trip. 


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 Spring seasonal produce in your recipes.

From Jenny and the Hakubaku Team