September 2011 Newsletter

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

Spring is here! ... I think .... but more than just Spring - it's nearly Daylight Savings Time! (yay!!!) I love this time of year when it is lighter longer and I am less likely to plonk myself down in front of the telly and waste away the evening. I have plans to walk around the local lake after work on nice nights (still waiting on those) and now that our lake is full again (it was completely empty for a few years) it's a delightful place to be.

We are announcing our Winter Recipe competition winner today and while the weather is still changable, this is a great little reicpe. I've already begun to receive entries for the Spring 2011 Seasonal recipe competition so keep them coming.  We encourage everyone to enter their favourite recipe using seasonally available produce. See our website for all competition details.

 So don't forget to reset your clocks (if you are in the part of the world where this is relevant). Easiest way to remember which way to adjust is 'Spring Forward - Fall Back' (Autumn Back just doesn't make sense). Cheers and have a lovely Spring.

Our Winter Seasonal Recipe Competitionwinner

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

Our winner is from New South Wales.

This 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: Regina Eccleston of WA, Noelene Walton of VIC, Cynthia Ng of VIC, Anna Plant of NSW, Sally Cohen of SA and another entry from WA. We would like to thank all who have taken part in the Winter competition.


Winter Udon with Mushrooms and LeeksSOBA

Serves: 4


  • 270g packet of Hakubaku Udon, boiled and strained
  • 120g Shitake mushrooms,sliced
  • 3 minced garlic cloves
  • 500ml water
  • 500ml miso
  • 10ml soy sauce
  • 2 leeks finely chopped
  • olive oil
  • Optional topping: For some protein, top with a sliced boiled egg and nori paper


  1. Preheat a large wok and saute the shitake mushroom in the oil.
  2. Add the garlic and leek and saute for 1 minute more.
  3. Add the miso and water and bring to a gentle boil.
  4. Lower the heat to a simmer.
  5. Stir in Udon.
  6. Add soy sauce to taste. Add optional ingredients if desired.

This is a simple Udon dish that is great for winter chilly weather and for fighting the flu.


Garlic is highly aromatic when cooking, flavoursome when eating and conversations are short if you've had some and I haven't.

The humble garlic is valued world-wide as a delicious addition to many dishes and is also considered to have a wide number of health-promoting attributes.

Garlic is a member of the same family that includes onions, shallots, leeks and chives and has been cultivated for millenia, not merely centuries.

A distinctive flavour that eases with cooking, garlic can be eaten raw or cooked.

round red

Crushed and used in dip, as part of a salad dressing. Garlic can be infused in oil or added to butters - these are then used for seasoning.

Store in a cool dark place that is well-ventilated and your garlic will last for the better part of two months (but I'll bet you will use it more quickly than that).


What savoury dish is not enhanced by the addition of garlic? Thinly sliced or whacked with the flat of a knife and finely chopped - both methods work well - or there is always the garlic crusher.

Roast the garlic bulb whole without peeling, or add it raw to the many cuisines that make use of garlic - Mediterranean, Asian, South American, African. And if you can't think of what to make with it, there is always garlic bread.


Garlic has been considered in many cultures to have medicinal properties. Not only does it have anti-bacterial qualities but countries where garlic is consumed in large quantities have been found to have lesser cases of cancers. It is also considered to have antioxidant effects.

Many people swear by garlic for preventing and/or curing the common cold (whether this is merely because no-one will come close enough to pass it on is another matter entirely). However, always check with your doctor before considering it a cure-all.

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






Farmer's Markets and other outlets:

You will find our Organic noodles in more than just your local supermarkets. Our noodles are finding their way into a number of Organic shops and Delis so be sure to keep an eye out for them. And remember that it never hurts to ask your favourite local store to get them in if they are not already on the shelf.

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

  • Ballarat Lakeside Farmers Market - Saturday 8 & 22 October and 12 & 26 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).  


Tastes and Trends around the World

We have noticed a interesting trend in the popularity of our products. In Australia, North America and the UK, our best seller is clearly our Soba noodle - the noodle that contains buckwheat.

Surprisingly however, we have found that in EU countries, our Udon and other white wheat noodles are proving a lot more popular. Considering that buckwheat is such a staple grain in so many EU countries and cuisines we are curious as to why this is the case. But then again, if buckwheat is such a regularly used item, maybe it's just nice to have a change.

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