Overall, "space miso" tastes just like regular miso—but slight differences in its microbial profile suggest that extraterrestrial conditions affect how microbes grow and flourish
For the first time ever, scientists succeeded in fermenting soybeans aboard the International Space Station to make miso, a popular condiment in Japanese cuisine. The savory, earthy condiment miso, common to Japanese cuisine, is made by fermenting cooked soybeans, salt and kōji, a type of mold from the fungus Aspergillus oryzae that grows on rice or barley. The process can be complex and surprisingly reminiscent of an experiment in microbiology, which makes it fitting that a cohort of scientists, bioengineers and culinary experts teamed up to ferment miso—in space! Compared with Earth miso, "space miso" tastes nuttier, smells more pungent and is slightly darker, but "overall, the space miso is a miso," conclude the researchers in findings published recently in iScience. The new study represents more than just a fun twist on the various microbe experiments conducted on the International Space Station (ISS)—fermenting space miso, it turns out, raises interesting questions about the role of microbes in humanity's continued exploration of worlds beyond our own. Researchers prepared a package of pre-fermentation miso to be sent to the International Space Station. Jimmy Day (CC by-SA) On supporting science journalism If you're enjoying this article, consider supporting our award-winning journalism by subscribing. By purchasing a subscription you are helping to ensure the future of impactful stories about the discoveries…