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…
