Miso Made in Space Tastes Good, but Uniquely Different

If you have ever wondered about the possibility of fermenting foods in space, recent research suggests that it is indeed feasible. A groundbreaking study published in the journal iScience reveals that researchers from the United States and Denmark successfully created a flavorful batch of miso aboard the International Space Station (ISS). Interestingly, while the space-made miso was well-received in taste tests, its flavor and aroma significantly differed from its Earth counterpart. The ISS version exhibited distinct characteristics, tasting nuttier and more roasted compared to the traditional miso we’re accustomed to, which highlights the fascinating effects of space conditions on food science.

The researchers propose that these unique flavors could be attributed to a phenomenon they term “space terroir,” a concept borrowed from the wine industry that describes how specific locations influence the characteristics of flavors. To conduct the study, the team dispatched a package containing essential ingredients for miso paste—cooked soybeans, rice koji, and salt—to the ISS in March 2020. The miso was then allowed to ferment for 30 days, while parallel batches were initiated in Cambridge, MA, and Copenhagen, Denmark. Throughout this period, they closely monitored the environmental conditions of each fermentation setting to ensure a comprehensive analysis.

Co-lead author Joshua D. Evans from the Technical University of Denmark explained, “There are certain features of the space environment in low Earth orbit—especially microgravity and elevated radiation levels—that may influence how microbes develop and metabolize, thereby affecting the fermentation process.” This exploration aimed to understand the implications of these unique conditions on food production in space, opening doors to new culinary experiences beyond our planet.

The study not only highlighted differences in flavor profiles, particularly the pronounced roasted nuttiness of the space miso, but also revealed variations in the microbial composition of the fermented products. The researchers concluded that while “overall, the space miso is still a miso,” the findings imply that the fermentation environment in space is distinctly unique, suggesting that further studies could unlock new dimensions in food science and space exploration.