Variety LS301 is also a large seeded soybean variety developed for vegetable soybean use or miso production. T he attraction of the Japanese specialty use soy market is the high price the consumer is willing to pay for a desirable product. Other soy products are fermented. The whole soybean is fermented for natto and tempeh. Soy paste is fermented for miso.
Fermentation occurs for soy sauce production, for soy curd production, and for soy pulp production.
Nearly ten percent of the Japanese population's protein intake is from these soybean foods. I dentity preserved production of soybean is another term frequently associated with special use soybeans. However, identity preserved does not necessarily limit its use of the soybean. F ood grade soybean or identity preserved soybean usually require a contract between the producer and a buyer which is signed before planting. Contract conditions will vary with use of the final product and with the buyer.