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.
Bunya has become the preferred Australian soybean variety sold in Japan – and the preferred variety used by Australian tofu manufacturers – because it has a traditional Asian flavour and its large seeds produce higher yields of soy milk and custard. It can also be used to make edamame (a preparation of baby soybeans in the pod) and some types of miso (a traditional Japanese seasoning).
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<table style="border:1px solid;padding:2px; width:310px;" ><tr><td><a href="http://scienceimage.csiro.au/image/11103/"><img src="http://scienceimage.csiro.au/images/embed/300_0_BP12028.jpg" width="300" alt="Bunya soybeans" style="margin: 0 0 5px 0; border: 0px;"></a><br/><a href="http://scienceimage.csiro.au/image/11103/">Bunya soybeans</a><br />by CSIRO</td></tr></table>