Dry noodles are a type of
noodle
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.
Udon
Produced by kneading together a mixture of wheat flour and salt with water, Udon noodles are thick and have a firm texture.
Basic Product Information
-
- Ingredients
- Wheat flour, Salt
- Best Before
- 540 days
- Boiling time
- 13 min.
Nutrition Facts / per 90g
-
- Calories
- 298 kcal
- Protein
- 7.4 g
- Total Fat
- 1.4 g
- Total Carbohydrate
- 64.0 g
- Sodium
- 4.2 g
Hiyamugi
A thin noodle produced by kneading together a mixture of wheat flour and salt with water, Hiyamugi is slightly thicker than Somen.
Basic Product Information
-
- Ingredients
- Wheat flour, Salt
- Best Before
- 540 days
- Boiling time
- 5 min
Nutrition Facts / per 90g
-
- Calories
- 305 kcal
- Protein
- 7.6 g
- Total Fat
- 1.4 g
- Total Carbohydrate
- 65.6 g
- Sodium
- 2.4 g
Somen
Ultra-thin noodles produced by kneading together mixture of wheat and salt with water to produce smooth noodles with a firm texture.
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
- Protein
- 9.2 g
- Total Fat
- 1.6 g
- Total Carbohydrate
- 63.8 g
- Sodium
- 2.4 g
Ramen
Noodles made by adding brine in flour and salt, kneading and drying.
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
- Protein
- 11.2 g
- Total Fat
- 1.3 g
- Total Carbohydrate
- 63.0 g
- Sodium
- 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
Paolo
from
TOKYO
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.
- 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.
Recipe
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
Method
- 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.
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
Method
- 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.
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
Method
- 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.
Please contact us.
Please feel free to contact us at the
e-mail address below to request a quote or other information.
Our representative will reply to you within a few days.
We look forward to hearing from you about your OEM needs.
contact@hakubaku.com