First Space-Fermented Miso Reveals Unique Flavor Profile and Scientific Breakthroughs

Miso is a fermented spice paste from Japan, which can be made from soybeans, rice or barley by fermentation. In an experiment on the International Space Station, the aromatic paste was produced in space. On Earth, the result is examined and the results published.

Miso made in space tastes nuttier

Miso is a traditional Japanese condiment made by fermenting cooked soybeans and salt. Researchers successfully made miso on the International Space Station (ISS). They found that the miso smelled and tasted similar to miso fermented on Earth -- just with a slightly nuttier, more roasted flavor. The team hopes this research will help broaden the culinary options available to astronauts, improving the quality of life for long-term space travelers.

Miso in Microgravity: Fermented Flavor Takes Off Aboard the International Space Station

Miso, the beloved Japanese paste made by fermenting cooked soybeans and salt, is known for its rich umami flavor and versatility in the kitchen. But what happens when you take this centuries-old culinary tradition and send it into orbit? That’s the question a team of researchers sought to answer in a new study published  in the journal iScience. Their goal? To test whether fermentation, a process driven by live microbes, could succeed in the har…

Fermenting miso in orbit reveals how space can affect a food’s taste

A miso test on the International Space Station shows fermenting food is not only possible in space, it adds nuttier notes to the Japanese condiment.

Scientists sent beans into orbit and made ‘space miso.’ Here’s how it tasted

Japanese cuisine wouldn’t be the same without miso — but astronauts wanting use the fermented soybean staple in space one day might have to get used to a difference in taste.

Space miso is nuttier than Earth miso — but it's still miso

Scientists have successfully fermented miso aboard the International Space Station, marking the first deliberate food fermentation in space that may open up new culinary possibilities for astronauts on long-term missions.