Hakubaku has turned to Australia and its fertile lands to grow certified organic cereals and puts all its energy into producing top quality traditional Japanese noodles. Udon うどん along with soba are the most consumed noodles in Japan. These are prepared only with wheat flour, mixed with water and salt. Udon can be eaten hot or cold, in broth or with a sauce (sesame for example). Udon dishes: Kamaage Udon - Udons served hot, with shōyu broth, sliced ​​leeks and ginger Kitsune Udon - Udons served hot in broth, accompanied by sliced ​​leeks and fried tofu. Tsukimi Udon - Kitsune Udon served with a raw egg on top of udons Tempura Udon - Kitsune Udon served with fried prawn fritters (tempura) Nabeyaki Udon - Udon simmered in a pot in shōyu broth, with meat, vegetables, and an egg. And above all, have fun, don't forget to make a big "sluuuuuurp" by sucking them up!