Space miso is being explored as a potential solution to the dietary challenges faced by astronauts. Due to microgravity and radiation, traditional fermentation methods may not be effective in space.
Astronauts have reported dulled palates while on the International Space Station (ISS), making fermented foods an attractive option. Researchers are now investigating whether it’s possible to create miso, a fermented soybean paste, in space.
The unique environment of space poses several challenges for fermentation. Microgravity can disrupt microbial interactions, and high levels of radiation may interfere with the process. However, scientists are determined to find ways to make fermentation work in space.
This research could not only provide a new source of nutrition for astronauts but also pave the way for a new field of medicine.
Source: https://www.economist.com/science-and-technology/2025/04/02/what-does-space-miso-taste-like