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Researchers who made miso in space say it tastes good, but different
The researchers set out to test how the space environment affects the fermentation process and resulting taste of the food.
The team suggests the findings reflect a sort of space “terroir,” playing off the term often used in relation to wine grapes to describe unique, location-specific flavor characteristics. For the study, the researchers sent a package containing the miso paste ingredients (cooked soybeans, rice koji and salt) to the ISS in March 2020, and let it ferment for 30 days. “There are some features of the space environment in low earth orbit — in particular microgravity and increased radiation — that could have impacts on how microbes grow and metabolize and thus how fermentation works,” co-lead author Joshua D. Evans of Technical University of Denmark said in a press release.
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