Astronauts on the International Space Station have successfully prepared and consumed fermented miso paste, marking a significant breakthrough for space food. The experiment, which began in 2020, aimed to explore the feasibility of fermenting ingredients in microgravity.
The researchers sent a package containing soybeans, rice kōji, and salt to the ISS, where astronauts ran an experiment to see if the mixture would ferment into miso paste. Despite some doubts about the fermentation process due to the space environment’s unique conditions, such as microgravity and radiation, the experiment was successful.
The resulting miso paste showed distinct sensory differences compared to Earth-made samples, with a higher level of “roasted” and “nutty” aromas that affected its flavor. The findings highlight the challenges of maintaining nutrition and morale for astronauts on extended space missions, where access to fresh food is limited.
While missions to Mars are still years away, this breakthrough demonstrates the potential for fermented foods like miso to provide essential nutrients and comfort in space. As NASA continues to develop new food technologies, this achievement could have significant implications for future space exploration.
Source: https://gizmodo.com/miso-fermented-in-space-has-an-entirely-different-taste-2000584531