Australian wheat has long been considered to be the best wheat to make Japanese noodles. The majority of all Japanese noodles are made with Australian wheat.
Considerable research was carried out to ensure that the flour used was the best variety in the world for manufacturing high quality Japanese Udon noodles. Australian flour delivers the perfect taste, appearance and texture for the perfect Udon.
When Hakubaku found it was impossible to obtain guaranteed supplies of organic Australian wheat in Japan they had no choice. For Hakubaku, quality is everything. So if the organic wheat could not go to Hakubaku, Hakubaku would have to go to the wheat.
Not only did Hakubaku secure its supply of fine Australian organic wheat, it also found an organic flour mill and the perfect site for a noodle factory - in Ballarat.
Ballarat lies between the organic wheat farmers of southern New South Wales and the busy port of Melbourne, and the city has a long history – dating back to the fabulous 19th century gold rushes – of making high-quality foods.
In 1996, Ballarat became home to Hakubaku Australia.
Initially, Hakubaku Australia produced noodles solely for the Japanese market, but it soon entered the Australian market. The Australian market now accounts for a considerable amount of Ballarat’s output and Hakubaku is now the No 1 noodle brand in Australia and Hakubaku Australia continues to produce premium organic noodles using premium Australian wheat.