Scientists announced on Wednesday (April 2) that they successfully fermented miso aboard the International Space Station, marking the first deliberate food fermentation in space that may open up new culinary possibilities for astronauts on long-term missions.
The traditional Japanese condiment is a fermented soybean paste made by combining cooked soybeans, salt and koji, which is a mold culture typically grown on rice or barley. The fermentation process can last anywhere from a few months to several years, producing a paste with a rich, umami flavor used in soups, sauces and various other dishes. Previous research found that astronauts tend to undereat in space despite having food tailored to their nutritional needs, possibly due to changes in the perceived flavor of the food. Indeed, astronauts themselves have reported a reduced sense of taste and smell while in space, and have said that they prefer salty, spicy and umami-rich foods.
