Soba noodles are thin, brown to grey, Japanese noodles made of wheat and buckwheat flour. They are roughly as thick as Italian spaghetti, and are used in various hot and cold dishes.
Soba can be served with various toppings, hot in a soup broth or chilled, and served with a dipping sauce, scallions and wasabi. Soba can also be used in stir fries and salads.
In Japan, soba noodles are found everywhere. They can be a popular, inexpensive fast food, an expensive exclusive specialty restaurant item, or made at home.
There is research to indicate that Buckwheat has substantial health benefits as a regular part of a diet
Introduced from China in the late-19th century, ramen noodles have been modified and are now fully adopted as Japanese favourites. They are particularly popular among young people.
Ramen are often added to a hot chicken or pork broth with various toppings, such as sliced pork, seaweed, kamaboko, scallions and even corn.
Organic Wheat Flour, Organic Buckwheat Flour, Salt, Water
Hakubaku’s authentic Japanese organic noodles are the world’s favourite. They epitomise the attention to detail at the heart of Japanese culture.
A global search for the world’s highest quality organic wheat, and the wheat varieties most suitable for making Japanese noodles, brought Hakubaku to Australia. Not only did Hakubaku find secure supplies of the wheat it needs, but it also found an organic flour mill and the perfect site for a noodle factory - in Ballarat. In 1996, Ballarat became home to Hakubaku Australia – a distant outpost of one of Japan’s most important culinary traditions. Hakubaku Australia is now a proud contributor to a cuisine that is considered one of the most sophisticated – and one of the healthiest - in the world.