Frequently Asked Questions

Q1. Where can I find my favourite Hakubaku noodles?

A1 In the Asian or noodle aisle of your local major supermarket (Coles, Woolworths and more), organic stores and Asian grocery stores.

Q2. Can people with celiac eat Hakubaku noodles?

A2. The main ingredient of our noodles is wheat flour and so is not suitable for people with celiac.

Q3. Are your Japanese noodles authentic?

A3. Yes, we make our noodles to traditional recipes and we sell our noodles in Japan.

Q4. Are Hakubaku noodles easy to cook?

A4. Yes, all you do is cook in boiling water, the same way that you would cook spaghetti or any other pasta. Just follow the instructions on your packet.

Q5. My son has food allergies. Is he likely to be affected by Hakubaku noodles?

A5. Our products are produced on shared lines that have products with wheat flour, egg powder, soy flour and buckwheat powder. We suggest that you seek medical advice should you have any concerns.

Q6. Do you run factory tours?

A6. We do not run tours for the general public but we will consider small school groups (secondary and above) and special interest groups. Please contact us for further information.

Q7. Are your noodles certified organic?

A7. Yes, our organic noodles are certified by Australian Certified Organic, USDA, IFoam and JAS. The logo appropriate to the sales region is on the packet.

Q8. Do you sell direct from the factory?

A8. No, we do not. You should be able to find our products in your local store, but if you have any difficulties, please contact us.

Q9. Are your noodles Kosher-certified?

A9. Yes, our Organic Soba, Udon, Somen and Ramen noodles are Kosher-certified. We are certified by Kosher Australia and their logo is on all of these packets.

Q10. Why is there so much salt in Hakubaku noodles?

A10. The salt is necessary for the authentic production process, however if you rinse the noodles correctly at the end of the boiling process, you will remove the majority of the salt.

Q11. How much water is needed for boiling the noodles?

A11. Plenty. You will need at least 1.5 litres of water per bundle of noodles

Q12. The packets look beautiful. Where did the design come from?

A12. The design is done by an Australian designer. The base colour represents Japanese traditional clothing (kimono) and the gold tracing represents the hills of Ballarat, where our factory is located in Victoria, Australia

Q13. Do you use all Australian ingredients in your manufacture process?

A13. No. Our organic wheat is entirely Australian grown, so our Somen and Udon are All-Australian but we are unable to source the quantities of organic buckwheat that we require for our Soba from Australia. We also have to look elsewhere for our sources of green tea powder and our mineral salts.

Q14. Are you an Australian company?

A14. We are an Australian company that is a subsidiary of our Japanese parent company, Hakubaku Co. Limited., which is the biggest dried noodle manufacturer in Japan.

Q15. Why are your noodles in bundles?

A15. There are two main reasons. The first reason is that this is a traditional Japanese way and the second reason is that it acts as a portion control.

Q16. Why do you make authentic Japanese noodles in Australia?

A16. We make our noodles her because Australian wheat is the best wheat in the world for making Japanese noodles. 90% of Japanese noodles made in Japan use Australian wheat. We believe being closer to the wheat growers allows us to make a superior quality noodle.

Q17. Do I have to eat noodles with Japanese toppings or sauces?

A17. No, our noodles are very versatile and can be used in many different recipes. Please visit the recipe page on our website for many great ways to prepare Hakubaku Organic noodles.

Q18. Why do you use a different style of packaging for your Cha-Soba noodles?

A18. Because the Cha-Soba noodle has a unique flavour from the green tea powder (we use the same high-quality green tea powder that is used in Japanese tea ceremonies), the special packet ensures that the natural colours and flavours are contained.

Q19. Can you substitute one type of noodle for another? For example, use the Ramen instead of the Udon.

A19. Yes, but you will need to be aware of the different cooking times of each noodle. You can also substitute them very easily for other styles of Asian noodles (Ramen makes a great substitute for hokkien noodles).

Q20. Which of the Hakubaku noodles is the most popular?

A20. Soba is our most popular noodle with Udon close behind.

Q21. Will cooked noodles last in the fridge?

A21. Your noodles will keep in the fridge, but you will find that they taste the best when just freshly prepared.  An opened packet of dried noodles will keep in your pantry for the full shelf life listed on the packet but it is preferable that you store them in an air-tight container.

Q22. If Soba is a buckwheat noodle, why does Hakubaku Soba contain wheat flour?

A22.To start with, 'soba' is a word that generically means noodle in Japan. It also means buckwheat noodle but basically refers to any long, thin noodle.

In Japan, 100% buckwheat noodles are called Jyuwari (or Towari) Soba and contain 100% buckwheat. We don't make Jyuwari Soba. We make Soba which is authentically buckwheat and wheat. We use the alternate meaning of 'soba' (buckwheat) for the English name as a subtitle. Authentic Soba noodles contain wheat flour. Our recipe is an authentic Japanese soba recipe. We export our Soba to Japan.

Q23. Do you make Gluten-Free noodles?

A23. No. We appreciate the need for gluten-free products, especially in the western diet. We would like to make a gluten-free noodle but as the main raw ingredient in the majority of our products is wheat flour, cross-contamination would potentially be an issue. Even if the raw ingredients we used were gluten-free, we would not be able to market it as gluten-free and so we do not make gluten-free noodles.