The Japanese soybean paste is the first food that has been completely fermented in space. In March 2020, researchers from the Massachusetts Institute of Technology (MIT) and the Technical University of Denmark (DTU) sent miso to the International Space Station (ISS).
During 30 days, the miso was fermented and then returned to Earth. Like miso fermented on Earth, the "space miso" tasted salty and umami, reports CNN.
However, according to the researchers, there was an important difference – it was darker and had a stronger nutty and roasted flavor. To be able to see the differences, miso was also fermented for the same period in Massachusetts and Copenhagen.
What may have primarily affected the fermentation in space is microgravity and radiation, according to one of the study's lead authors, Joshua Evans at DTU. He also hopes that the study can broaden astronauts' culinary options.
Co-author Maggie Coblentz at MIT believes that the study highlights the "potential for life to exist in space" and refers to the microorganisms that thrived during fermentation on the ISS.
