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read moreJapanese like new Australian version of old soybean
William Atkins
Friday, 09 April 2010 23:20
With its ability to blend with traditional Japanese dishes, a new soybean variety, developed in Australia, is derived from an old Japanese soybean. Consequently, the Bunya soybean is gaining popularity in Japan.
The Bunya soybean is highly desirable in its ability to blend with a wide diversity of soy-based foods like custard and tofu.
An April 9, 2010 CSIRO media release quotes Dr. Andrew James, who is a scientist with the CSIRO Plant Industry.
Dr. James states, 'Thanks to its great flavour and gelling properties the Bunya soybean is highly sought after in Japan where soy-based foods are hugely popular.'
He adds, 'Bunya is particularly popular because it can be used to make edamame (a preparation of baby soybeans in the pod) and some types of miso (a traditional Japanese seasoning), as well as being great for making tofu.'
Besides this favorable characteristic, Dr. James adds, 'Bunya plants are small which means they can be planted more densely than other soybean varieties. This, combined with the very large seeds they produce, increases Bunya yields compared to other soybeans.'
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