Miso Created in Space: A New Taste Sensation

Spacecraft Misos Are 'Distinctly Different', Report Researchers

Curious about the possibility of fermenting food beyond Earth's boundaries? The answer is yes. A study featured in iScience reveals that scientists from the USA and Denmark have successfully crafted palatable miso aboard the International Space Station (ISS). However, this variant of miso boasts flavors and aromas unlike its terrestrial equivalent. In terms of key taste elements, such as umami and salt content, it stands shoulder to shoulder with Earth-made miso. Nonetheless, the space-produced version exhibits a bolder nuttiness and a more pronounced roasted quality.

The research team proposes that this phenomenon is akin to a 'space terroir,' borrowing a term often associated with wine production to describe site-specific taste profiles. Their experiment entailed dispatching a mixture—comprising boiled soybeans, rice koji, and salt—to the ISS in early 2020, permitting it a 30-day fermentation period. Simultaneously, they conducted parallel fermentations back in Cambridge, Massachusetts, and Copenhagen, Denmark, tracking the environmental variables of each setting. Afterward, the spacetime miso was returned to Earth for a comprehensive comparison with its Earth-based counterparts.

Understanding the Space Factor

Co-lead researcher Joshua D. Evans, from the Technical University of Denmark, elaborated on how certain spatial conditions—namely, the absence of significant gravity and heightened radiation levels—could influence microbial behavior and the overall fermentation process. He noted this study's goal was to examine how such factors play a role in altering fermentation outcomes.

Distinct changes were observed not only in taste, particularly the more roasted and nutty profile of space-borne miso, but also concerning the microbial structures within each miso batch. The conclusion drawn was that, despite these differences, the space-produced miso still upholds the core character of what miso is. The insights from this study suggest that space presents a unique fermentation landscape.