Miso, a popular Japanese condiment, can be fermented in space, revealing its distinct taste differences. A research team aimed to examine how fermentation processes are influenced by the unique conditions of the International Space Station (ISS). Space miso differs notably from its Earth counterpart, being nuttier and darker. The research underscores the implications for astronauts’ culinary autonomy and nutrient management, presenting fermentation as a method to foster health in isolated environments. It also opens up discussions on microbial activity's role in sustaining life beyond Earth.
The process can be complex and surprisingly reminiscent of an experiment in microbiology, which makes it fitting that a cohort of scientists, bioengineers and culinary experts teamed up to ferment miso in space!
Space miso tastes nuttier, smells more pungent and is slightly darker, but overall, the space miso is a miso, conclude the researchers in findings published recently in iScience.
Fermentation offers astronauts greater autonomy, allowing them to take control over the foods they produce and manage their health and well-being in a way that is deeply personal.
From an astrobiological perspective, miso fermentation also illustrates how life can thrive in space through the diversity of microbial communities.
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