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Japanese cuisine is simple, attractive, flavoursome and healthy.
Based on fish, fresh vegetables, grains and noodles the Japanese diet bears a striking similarity to the Mediterranean diet. The history of noodles and pasta is lost in time, but it is certain they have both been around for 1000s of years. The reason is simple: they are nutritious, filling and quick to prepare.
It is no coincidence that the Japanese and Mediterranean diets are believed to play a key role in creating the healthiest, longest-living populations on the planet.
The recipes on this website are an introduction to the world of flavours and the multitude of easy meals that can be based on versatile, wonderful authentic Japanese organic noodles. Hakubaku has created five varieties of delicious, authentic Japanese organic noodles for Australian kitchens.
RAMEN NOODLES
Ramen are think, Chinese-style noodles made from organic wheat. they have a slightly chewy, pleasing texture.
UDON NOODLES
Japanese Udon noodles can be round, square or flat with a texture suitable for more hearty dishes.
SOBA NOODLES
Soba noodles are thin, brown to grey, Japanese noodles made of wheat and buckwheat flour.
SOMEN NOODLES
Somen is the thinnest of all Japanese noodles. They are almost like vermicelli and are quick to cook.
CHA SOBA NOODLES
Chasoba noodles are thin Japanese noodles made from wheat flour with Cha (green tea) powder.
YAKISOBA NOODLES
The Japanese Yakisoba stir-fry uses long, thin Chinese-style noodles, instead of ‘Soba (buckwheat)’ noodles.
