A new soybean variety from CSIRO is gaining popularity in Japan due to its enhanced suitability as an ingredient in traditional Japanese dishes.
Bred by CSIRO from an old Japanese variety, the Bunya® soybean produces a suite of proteins that gel quickly and firmly – important characteristics for making a range of soy-based foods like tofu and custard.
"Thanks to its great flavour and gelling properties the Bunya soybean is highly sought after in Japan where soy-based foods are hugely popular," says CSIRO Plant Industry scientist, Dr Andrew James.