Japanese miso paste has made headlines recently. For the first time, scientists have fermented miso aboard the International Space Station (ISS). This milestone could mark the first space-fermented food in history.
This experiment opens up exciting options for astronaut nutrition and gives us a glimpse into how microbes adapt to life in space.
In 2020, Maggie Coblentz from MIT and Joshua Evans from the Technical University of Denmark sent cooked soybeans to the ISS. After 30 days of fermentation, they brought the sample back to Earth. What they found surprised them: the space miso had umami, but its flavor was more robust—think roasted and nutty.
To understand this unique flavor, they compared the space miso with two batches made back on Earth, one in Cambridge and one in Copenhagen. The differences were clear. “The space miso was darker and had a distinct jostled look,” Evans said. This change is likely due to the microgravity and radiation levels on the ISS.
The researchers went beyond just testing flavors. They wanted to see how culture and science intersect when food is made in space. “Our study opens up new directions,” Evans noted, suggesting that we might rethink flavor, microbiology, and culture in off-world environments.
Miso isn’t just tasty; it’s also linked to health. Fermented foods are rich in probiotics, which support gut health. Researchers aim to find out if space miso retains these health benefits. This could be important for astronauts’ well-being during long missions.
Understanding the role of food in space isn’t just about energy. It touches on morale, identity, and culture. A recent study published in iScience highlights how diverse culinary experiences can enhance astronaut performance. Coblentz expressed a broader hope: she believes that successful fermentation in space shows that microbial life can thrive beyond Earth, hinting at the potential for sustaining life in deep space.
Miso may be the first food to ferment in microgravity, but it represents a shift in how we think about food in space. Agencies are now exploring space agriculture and brewing, paving the way for more diverse diets for astronauts in the future.
For more about space-based food experiments, you can check out the relevant study in iScience here.
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