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Fermenting miso in orbit reveals how space can affect a food’s taste

On the ISS, the Japanese condiment developed nuttier notes than earthbound versions

A wooden spoon with nutty brown miso paste in the foreground and a white bowl with miso in the background.

The space environment may impart a unique taste of space on foods fermented there. For miso, that led to a nuttier, more roasted flavor, according to a new study.

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By McKenzie Prillaman

Fermenting foods in space could provide a new culinary frontier.

When fermented aboard the International Space Station, the Japanese condiment miso tasted nuttier than two earthbound versions, researchers report April 2 in iScience.