Researchers who made miso in space say it tastes good, but different

If you were wondering whether it’d be possible to ferment foods in space, the answer is apparently yes. In a study published in the journal iScience, researchers from the US and Denmark say they were able to make decent-tasting miso on the International Space Station — but the flavor and smell was distinct from that of miso made on Earth. While it still scored well in the taste tests, with similar ratings to Earth miso in qualities like umami and saltiness, the ISS miso was found to taste nuttier and more roasted than the usual stuff.

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. They also started miso batches back at home in Cambridge, MA and Copenhagen, Denmark, and monitored the environmental conditions of each setup. After a month, the space miso was sent back and analyzed in comparison to the Earth batches.

“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. “We wanted to explore the effects of these conditions.”

Not only were there differences in flavor, including the notable roasted nuttiness of the space miso, but also in the microbial composition of the misos. The team concluded that “overall, the space miso is a miso,” but says the findings “suggest a specific fermentation environment in space.”

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