May 2014 Newsletter

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Welcome to the 34th Edition of the Hakubaku Newsletter

Hello to all of our subscribers.

Today we have a Curry Udon Special.

Curry is found in many different countries and most cultures have their own take on curry. Japan is no different. A Japanese curry dish is distinctly different to the more familiar Thai or Indian curries so readily available. Japanese curries tend to be very popular with children as the curry flavours are a little sweeter and less spicy than others. Having said that, you can certainly make a Japanese curry as hot as you like.

Curry Udon is a big favourite when the leaves start to change colour and the wind chills. You aren't looking for anything too hearty, but a warming dish is still welcome. I have been assured that many Japanese restaurants have Curry Udon noodles as a special at this time of the year (but don't quote me!). I also did a little internet search for recipes and information about Curry Udon and found plenty.

No Recipe competition winner to announce this month. The July newsletter will hold the winner's name and recipe of the Autumn competition, but I do have a recipe that I'm sure you will love.

A big thank you to Akira and Haru here at work for cooking up a small storm - and taking a few pictures along the way. These gentlemen are great chefs and I think I may be using their culinary services again.


Japanese Curry Udon Noodles188ee43d-6580-4a2f-9639-62ebc1c4ee76.jpg

I did a quick poll in the office to find out what was a traditional favourite for the cooler months. The dish that stood out the most was a traditional Japanese Curry Udon. I have here a very simple recipe but there are many different versions to be found.

Japanese Curry Udon Noodles

270g Hakubaku Organic Udon noodles
3-4 blocks of Japanese Curry Roux
1 potato peeled and diced
1 onion diced
1 carrot peeled and diced
2 spring onions, sliced
200ml Tsuyu soup stock
1-1.5L water
2 eggs - hard boiled.
Shichimi Togarashi (Japanese seven spice - available from Asian grocers)


  1. Prepare your vegetables and add the potato, carrot and onion tp a saucepan with 400ml of water (note: if you use more than three roux blocks you will need to add 100ml more water).
  2. Put your eggs onto boil in a separate pan.
  3. Bring the water to the boil. Simmer your vegetables for 20 minutes.
  4. Add your curry roux blocks to the saucepan and simmer for 10 minutes, stirring constantly to ensure the sauce is smooth.
  5. Prepare Hakubaku Organic Udon noodles according to packet directions and set aside.
  6. In a separate saucepan add 200ml of tsuyu soup stock to 1L of water and bring to the boil.
  7. Refresh your cooked Udon noodles with boiling water, drain and divide between four bowls.
  8. Pour the soup over the noodles and then top with the curry sauce.
  9. Garnish with half a boiled egg, spring onions and serve with a sprinkle of shichimi togarashi spice if desired.

Serves 4. Best made just before serving.

Our Autumn Merit Prizes go out to the following: Siobhan Andrews of VIC, Vivian Lai of QLD, two from NSW, Joyce Nobel of NSW and another from WA. We would like to thank all who have taken part in the Autumn competition.

As always, the Seasonal recipe competition continues and so start sending in your original Winter Noodle recipes that are Japan-easy and use seasonally available fresh produce.


Can you make your own Japanese curry roux at home?

More often than not Japanese Curry Udon is made at home using Japanese Curry roux blocks. These are widely available in supermarkets and grocers (so I have stocked up on a few myself). This is a simple and easily available product to purchase, so why would you make your own?

If you have a well stocked spice cupboard you are half-way there. Interestingly I came across some recipes that called for dark cooking chocolate or instant coffee but most seemed to contain a few standard ingredients. Garam Masala, curry powder, cayenne pepper, butter and flour. The extra spices that you add just make it all the more interesting.

Here are a few websites that you may like to try. You will also get many great ideas of how you can enjoy Japanese curries.


Japanese curry - made from scratch or with a little store-bought assistance -with meat or the vegetarian option - with rice or with noodles (I'm biased but truly the better option), you really can't go wrong.


Autumn and Winter in Ballarat.

It is nearly the end of Autumn and Winter is not far away but Ballarat has been experiencing a couple of weeks of the most glorious weather. The sun is out, the breeze is not too cold and I sit in my office and wish I was outside. (Give it a few more weeks and I know my sentiment will change dramatically as the weather does!).

We are very fortunate in this part of the world that our winters are mild (comparitively speaking) and all that we can truly complain about is the endless grey days. It rarely snows in Ballarat - we are not high enough, but when it does it is all hugely exciting. Even if it only lasts for about fifteen minutes on the ground and most snowballs could be more rightly considered slush balls.

It gets dark early now and when I look out of the window at work around 5.15pm I am still amazed at how dark it gets and fifteen minutes later when I am ready to leave the dark has settled in for the night.

Still, the weekend is nearly here and I have fun plans, so who cares if it is cold and I have to layer up. A bush barbeque, old friends and new plus family to catch up with and a delicious chocolate cake to make. All is good.


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