New CSIRO soybean a hit in Japan

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 a Japanese variety, the Bunya soybean produces a suite of proteins that gel quickly and firmly, which is important for making a range of soy-based foods such as tofu and custard. Bunya was selected and released via the National Soybean Breeding Program funded by the Grains Research and Development Corporation.