Welcome to the 37th Edition of the Hakubaku Newsletter
Hello to all of our subscribers.
I am startled to find us at the end of November. Where has the year gone???! (sorry, but that definitely required three question marks).
This is our last newsletter for 2014 but before I get on to wishing you Christmas holiday greetings, a quick nod to our friends in the USA celebrating their Thanksgiving. While it is not a holiday that we celebrate here in Australia, I would like to be thankful for a successful year, customers who continue to enjoy our noodles and support our business, great new staff members joining our happy team and an challenging New Year ahead of us.
No Recipe competition winner to announce this month. The January 2015 newsletter will hold the winner's name and recipe of the Spring competition, but I do have a recipe that I'm sure you will love.
Summer Delights in appearance and taste
Have I got a treat for you! A good number of the ingredients you should find in your fridge and the others should be easily found in the Asian section of your local supermarket - or give you a good excuse to try that little Asian grocery store you've been meaning to look through.
Japanese Summer Noodle (Hiyashi Chuka)
270g Hakubaku Somen Noodles
1 Cucumber, sliced
150g Ham, sliced into strips
2 Eggs, beaten
1 tsp Sugar Sauce Ingredients
1/3 cup Water
3 tbsp Rice vinegar
2 tbsp Soy sauce
3 tbsp Sugar
1 tsp Sesame oil (optional)
Beni Shoga (Japanese pickeled ginger) for garnish
Nori seaweed strips for garnish
Roasted sesame seeds
1. Add sugar in beaten egg and mix well. Heat some oil in a skillet and pour about one quarter of the egg mixture in the skillet. Spread the egg thinly and fry until done. Make four thin and round omelettes like crepes. Slice the omelettes into thin strips.
2. Boil water in a large pot and add noodles (soba or Somen). Boil following the package instruction. Drain and cool the noodles in cold water. Put chilled noodles into individual plates.
3. Arrange cucumber, ham, and egg strips on the noodles colourfully. Garnish with Beni Shoga. Pour dressing over noodles just before serving. Sprinkle some Nori and sesame seeds.
Farewell to 2014 and Hello to 20015
At Hakubaku Australia we have worked very hard in 2014. Many thanks must go to our Factory Manager, Eileen and our Store Manager, Kerrie, in their efforts to continually improve our methods.
We have welcomed a lot of new staff to our mix. We were very pleased to realise that for a company that has been operating since 1998 (we are nearly at the 17 year mark), three of our original staff are still here and many others are long-term. We are grateful that we have their years of experience to call on to help train our new staff. Our new staff gain confidence in their skills and we end up with a talented workforce that takes great pride in the products they make. We do not merely have process workers in our factory. We employ noodle makers.
2015 will be a challenging year for Hakubaku Australia. Organic wheat becomes harder to access but you can be assured that we will continually strive to make the best organic wheat noodles in the world and retain the goodwill that we have worked so hard to achieve. Wherever you are in the world, may 2015 bring you peace and prosperity. All at Hakubaku Australia join me in wishing you a very Merry Christmas and a Happy New Year.
A website teaser
Keep an eye out on our website. We are planning a few changes and a fresher face for the New Year. Perhaps a new picture or two. Let us know what you think. 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 Summer seasonal produce in your recipes. From Jenny and the Hakubaku Team