Dry noodles are a type of
that is familiar to
many Japanese people.

Dry noodles are Japanese noodles that can be stored for a long time. In Japan, it has long been sold in many supermarkets and eaten at home. Dried noodles are convenient because they can be prepared by simply boiling them in hot water and can be stored for long periods at room temperature. In addition to Japanese cuisine, it is also possible to arrange dishes based on your own country’s food culture.

Basically, it is made by adding salt and water to wheat flour or buckwheat flour and kneading it. There are also various types depending on the raw materials used, the manufacturing method, and the thickness of the noodles. Representative ones are listed below.


Produced by kneading together a mixture of wheat flour and salt with water, Udon noodles are thick and have a firm texture.

Udon Udon

Basic Product Information

  • Ingredients
    Wheat flour, Salt
    Best Before
    540 days
    Boiling time
    13 min.

Nutrition Facts / per 90g

  • Calories
    298 kcal
    7.4 g
    Total Fat
    1.4 g
    Total Carbohydrate
    64.0 g
    4.2 g


A thin noodle produced by kneading together a mixture of wheat flour and salt with water, Hiyamugi is slightly thicker than Somen.

Hiyamugi Hiyamugi

Basic Product Information

  • Ingredients
    Wheat flour, Salt
    Best Before
    540 days
    Boiling time
    5 min

Nutrition Facts / per 90g

  • Calories
    305 kcal
    7.6 g
    Total Fat
    1.4 g
    Total Carbohydrate
    65.6 g
    2.4 g


Ultra-thin noodles produced by kneading together mixture of wheat and salt with water to produce smooth noodles with a firm texture.

Somen Somen

Basic Product Information

  • Ingredients
    Wheat flour, Salt
    Best Before
    1080 days
    Boiling time
    2.5 to 3 minutes

Nutrition Facts / per 90g

  • Calories
    306 kcal
    9.2 g
    Total Fat
    1.6 g
    Total Carbohydrate
    63.8 g
    2.4 g


Noodles made by adding brine in flour and salt, kneading and drying.

Ramen Ramen

Basic Product Information

  • Ingredients
    Wheat Flour,
    Protein from Wheat, Salt/Lye water, Gardenia pigment
    Best Before
    360 days
    Boiling time
    5 min.

Nutrition Facts / per 90g

  • Calories
    309 kcal
    11.2 g
    Total Fat
    1.3 g
    Total Carbohydrate
    63.0 g
    1.8 g
Hakubaku’s dried noodles have been loved by Japanese people for half a century for their delicious taste and high quality.

Hakubaku’s dry noodle production dates back to 1975. It is characterized by its delicious taste and safety, which has been cultivated over a long history. In addition, Hakubaku’s dried noodle factory is located in Yamanashi Prefecture, Japan, where Mt. Fuji is located, and uses high-quality water and produces in an environment rich in nature.

The ingredients for Hakubaku’s dried noodles are extremely simple and do not contain any unnecessary ingredients.

Featured in

Our products are manufactured in a safe and secure factory that has acquired HACCP and ISO 9001,14001 certification.

Hakubaku is a company that has been handling grain for over 80 years. Our products are of high quality thanks to various improvements we have made over our long history. Its high quality and safety have been recognized by external organizations as it has acquired HACCP and ISO certification.

ISO 14001 certified factory
Each case is
delivered in 10 kg
(about 100 servings).
To ensure that the noodles do not break, we carefully pack them into cardboard boxes that have undergone and passed transportation tests. When placing noodles in cardboard boxes, we carefully inspect the noodles to guarantee high quality.


01 01

Udon Tofu Salad
( Cooking time : 15 min )

Ingredients ( For 1 serving )
  • 2oz (56g) Hakubaku Udon noodles
  • 2oz (56g) Tofu
  • 10g 1 Green onions (cut into small pieces)
  • 1-2 Radish (cut into thin round slices)
  • lemon peel (cut into strips)
  • Hot sauce (optional)
  • Salad dressing
  • Shoyu 1tsp
  • Vinegar 1/2tsp
  • Sugar 1/2tsp
  • Sesame oil or olive oil 1/2tsp
  • Boil water in a pot and bring it to a boil.
  • Add Udon noodles to the boiling water and cook for 10 minutes.
  • Drain the cooked Udon in a colander, rinse under running water.
  • Combine all seasonings for salad dressing in a bowl and mix well.
  • Mix the Udon with cubed tofu, green onions, and radish. Once combined, add the dressing.
  • Finish by garnishing with lemon peel and, if desired, hot sauce.
02 02

Creamy Miso Ramen
( Cooking time : 20 min )

Ingredients ( For 1 serving )
  • 100g Hakubaku Ramen Noodle
  • Creamy Miso Ramen Soup
  • 50g ground pork
  • 5cm green onion (white part) (Chopped)
  • 1 teaspoon sesame oil
  • 0.5 clove of grated ginger
  • 0.5 cloves of grated garlic
  • 1.5 tablespoons miso
    (+1/2 tablespoon if you like a strong taste)
  • 1 teaspoons Tobanjan paste
  • 1 teaspoon soy sauce
  • 200ml soy milk
  • 150ml dashi soup stock (or water)
  • Topping
  • 1/2 teaspoon raayu (if you like)
  • Pepper and sesame seeds
  • Butter
  • Boiled Sweet Corn
  • Green onion or Boiled Spinach
  • In a pot, heat 1 tsp sesame oil and add ginger, garlic, chopped green onion. Stir fry until fragrant and cooked.
  • Add 50g ground pork and stir-fry until cooked through.
  • Add Miso and tobanjan paste and stir-fry further.
  • Pour in soy milk and dashi stock and stir until cooked through. Once the soup has thickened, turn off the fire.
  • In a medium saucepan, boil water and cook the ramen noodles in 3 minutes. Drain the ramen and place in a bowl.
  • Ladle to individual serving bowls and serve warm. Complete with corn and butter squares for topping.
03 03

Warm Somen with
Prawns and Asparagus
( Cooking time : 15 min )

Ingredients ( For 4 serving )
  • 270g Hakubaku Somen noodles
  • 60g Baby spinach, roughly chopped
  • 1 punnet mixed mini tomatoes
  • 1 cup vegetable stock
  • 2 tbsp soy sauce
  • Squeeze of lemon juice
  • 1 bundle fresh asparagus,
    cut in to 3cm pieces
  • 200g prawns
  • 1 tbsp olive oil
  • Prepare Somen as per the packet instructions. Drain, rinse and set aside.
  • Heat oil in fry-pan and fry prawns, taking care not to overcook. Remove and set aside keeping warm.
  • To pan add tomatoes. Cook for 2 minutes or until soft, mashing gently to break them just a little.
  • Add asparagus and cook for 2 minutes. Add vegetable stock, soy sauce and lime juice.
    Bring to the boil, return prawns, baby spinach and then noodles to the fry-pan.
  • Toss to combine, divide between four plates.

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We look forward to hearing from you about your OEM needs.