Japanese miso paste has taken an unprecedented leap into orbit. For the first time, scientists have successfully fermented miso aboard the International Space Station (ISS), producing what could be the first intentionally space-fermented food in history.
This breakthrough experiment not only opens new possibilities for astronaut nutrition, but also offers deeper insight into how microbial life adapts to extraterrestrial environments.
A First Taste Of Umami In Orbit
The experiment was led by Maggie Coblentz of the Massachusetts Institute of Technology (MIT) and Joshua Evans of the Technical University of Denmark, who sent a small container of cooked soybeans to the ISS in March 2020.
There, the mixture was allowed to ferment for 30 days before being returned to Earth. The result: space miso with a flavor profile unlike its Earth-bound counterparts. Researchers found that it retained the familiar umami, yet carried a distinctly stronger roasted and nutty taste.
The Effects Of Space On Fermentation
To better understand the transformation, the space-borne miso was compared to two batches fermented under standard conditions—one in Cambridge, Massachusetts and the other in Copenhagen, Denmark.
The difference was evident. “The space miso one was darker and clearly more jostled—which makes sense, as it had traveled much more than either of the earth misos. It was exciting to smell and taste the first bite.” said Evans.
This unique sensory profile may be linked to the microgravity and elevated radiation levels aboard the ISS.
Science Meets Flavor And Culture
Designed for precision, the miso was sealed in a container fitted with sensors to track temperature, humidity, pressure, and radiation throughout the month-long fermentation process. The researchers set out to do more than test biochemistry in orbit.
Their objective was to explore how flavor chemistry, microbiology, and cultural significance might evolve in off-world environments. “By bringing together microbiology, flavor chemistry, sensory science, and larger social and cultural considerations, our study opens up new directions to explore how life changes when it travels to new environments like space,” said Evans.
Enhancing Astronaut Well-being
In traditional Japanese cuisine, miso is crafted with koji mold and left to ferment for months, producing not only complex flavor but also potential health benefits.
Fermented foods like miso are known for their probiotic content, supporting digestive balance and gut microbiome health. Researchers are now conducting tests to verify whether the space miso retains these same nutritional properties.
Culinary Diversity On The Final Frontier
Expanding the menu for astronauts isn’t just about calories—it’s about morale, identity, and culture. The study, published in iScience, could “enhance astronaut well-being and performance,” Evans added. “And invite new forms of culinary expression, expanding and diversifying culinary and cultural representation in space exploration as the field grows.”
For Coblentz, the implications reach even further. She views the successful fermentation of miso in orbit as a clear demonstration that microbial ecosystems can adapt and thrive beyond Earth, hinting at the possibility of sustaining life in deep space.
Miso may be the first food to undergo successful fermentation in microgravity, but it signals the beginning of a broader shift. Space agencies and private companies are now turning to space-based agriculture and brewing.
