July 2010 Newsletter

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

We are more than half way through winter and foggy mornings and clear, cold days have been our lot in Ballarat. I can't remember when we last had such a run of foggy mornings. It makes getting to work a challenge. It would be nice to see a bit more rain but that should come in Spring.  

I am happy to announce the winner of our 2010 Autumn Seasonal competition. With many recipes to choose from it has been a hard task, and Soba noodles have certainly been the popular noodle this time around. Sesame also proved to be a popular addition to noodle recipes and so our food focus for this newsletter will be Sesame - in its various guises.

We encourage everyone to enter their favourite recipe using seasonally available produce. See our website for all competition details.


Our Autumn Seasonal Recipe Competitionwinner

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

Our winner is Karen Delfau of QLD.

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

Go to www.hakubaku.com for all terms and conditions.

Our Autumn Merit Prizes go out to the following: Jennifer Wilmott of NSW, Ben Lawrence of QLD, Michael of VIC, Linda Jones of QLD and two others from TAS and NSW. We would like to thank all who have taken part in the Autumn competition.


Portabella mushroom and roasted pepper soba noodles with miso-tahini dressingSOBA

Serves: 3-4


  • 270g packet of Hakubaku Soba noodles
  • 1-2 cloves garlic
  • 3 portabella mushrooms, sliced thin to medium
  • olive oil
  • 5-6 roasted red bell pepper (either freshly roasted or from a jar)
  • sesame oil
  • salt and pepper to taste

  • 4 tbsp tahini
  • 2 tbsp lemon juice
  • 2 tbsp yellow miso
  • 2 tbsp chopped chives
  • water to taste


  1. Cook Soba noodles in boiling water for 4 minutes. Rinse after cooking and set aside. Add a drizzle of sesame oil to the noodles.
  2. Add garlic and sliced mushrooms into a pan with olive oil and cook for 8-10 minutes on mediu/low heat.
  3. When mushrooms are cooked, add roasted red bell pepper and cook for another 1-2 minutes on low heat. Salt and pepper to taste.
  4. To make the dressing, combine the tahini, miso, lemon juice, water and chives in a jar and shake until the consistency is even.
  5. Add dressing to the vegetables and soba noodles just prior to enjoying! 



I learn something new every day. Not all sesame seeds are little white seeds. Sesame seeds come in a variety of colours ranging from the pale seeds that I am familiar with, through to a dark black seed.

These oil-rich seeds are popular additions to cuisines the world over both as for savoury and as sweet dishes.

Many people will be familiar with a sprinkling of sesame seeds on the tops of fast-food hamburgers but they are so much more than that.

round red

The Good Oil

Sesame oil is known to be a source of Vitamin E as well as having magnesium, copper, calcium, iron, zinc and vitamin B6 - the good oil indeed.

Pale cold-pressed sesame oil comes from the raw sesame seeds and its mild flavour make it great for use in cooking. It has a higher smoke point and can be used for deep frying.

A darker oil that is made from the toasted sesame seeds has a stronger flavour and is better used as a condiment at the end of the cooking.

The seed

Sesame seeds can be sprinkled on top, baked into, have things rolled in them, roasted, ground and eaten fresh. Talk about versatility.

When ground they make great pastes - you may be familiar with Tahini. Tahini can be made from hulled or unhulled sesame seeds with the unhulled tahini having a stronger flavour that may not suit all recipes.


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




Upcoming Events:

Head along to the Farmers Markets - always a lot of fun and with many great foods to try and buy.

Upcoming markets include:

  • Ballarat Lakeside Farmers Market - Saturday 14 & 28 Augustand 11 & 25 September, 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).  


Hakubaku Noodle Sauces

Hakubaku Chilli Soy sauce and Hakubaku Wasabi sauce can once again be found on the supermarket shelves. Sales were a little quiet and so the sauces were discontinued.

However, after many passionate emails, letters and phonecalls from our adoring public (thank you so much - your enthusiasm for our products was very heartening) the sauces can once more be found on Woolworths/ Safeway supermarket shelves. Distribution is still small at this point and you will likely only find them in the largest stores, but keep asking for them at your local supermarket and hopefully they will be found in more areas. 

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 www.hakubaku.com 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