Newly created “space miso” has out of this world flavor

Miso, the traditional Japanese seasoning, has officially become the first fermented food created in space.

In findings published in the scientific journal iScience on April 2nd, researchers from the Massachusetts Institute of Technology (MIT), and other collaborating institutions, confirmed they had successfully produced miso on the International Space Station (ISS), marking the first recorded instance of fermented food creation in space.

The experiment involved the transportation of a frozen mixture of boiled soybeans, rice koji, and salt to the ISS, where it was fermented for 30 days.

The resulting miso demonstrated a nutty flavor, attributed to the slightly warmer environment and the vibrations experienced during transit.

Researchers noted the absence of safety concerns associated with the space-produced miso. The new creation is anticipated to diversify an astronaut’s diet, which primarily consists of freeze-dried meals.

Miso was selected for its savory and salty properties, which are favored in space where astronauts often experience diminished taste and smell. Additionally, the relatively short fermentation process was a factor in its selection.

Comparative analysis was conducted using miso produced on Earth in the United States and Denmark, utilizing identical ingredients.

The space-produced miso exhibited a higher concentration of aromatic compounds found in Parmesan cheese, contributing to its deeper color and pronounced nutty flavor.

The successful miso production is expected to contribute to nutritional enhancement and intestinal health during extended space missions. It also aims to provide astronauts with the psychological benefit of food preparation.

The research team anticipates further studies to explore the potential for in-space food production, contributing to the sustainability of long-duration space travel.

Source: Kyodo

Main Image: MIT/Research Team