A recent experiment on the International Space Station (ISS) has successfully produced miso paste, making it the first food deliberately fermented outside Earth. The “space miso” had a similar umami flavor to traditional miso but with a stronger roasted and nutty taste. Researchers from MIT and Denmark sent cooked soybean paste to the ISS in 2020, where it was left to ferment for 30 days before returning as miso.
The experiment aimed to understand how fermentation works in space and its potential impact on life’s existence. The team monitored temperature, humidity, pressure, and radiation while two other miso batches were fermented on Earth for comparison. According to co-lead author Joshua Evans, the space miso had a darker color due to microgravity and increased radiation affecting microbial growth.
The research could enhance astronaut well-being and performance, as well as expand culinary options in space exploration. However, further analysis is needed to assess the nutritional value of the space miso. The findings also underscored the potential for life to exist in space by showing how a microbial community can thrive.
This experiment follows previous attempts at growing produce and harvesting chile peppers in space. Japanese company Asahi Shuzo is also developing space brewing equipment with a planned launch date later in 2025, further exploring the possibilities of fermentation in space.
Source: https://edition.cnn.com/2025/04/02/science/miso-paste-made-in-space-intl-hnk/index.html