There's something about the space environment that changes the flavor of miso in interesting and subtle ways. An experiment to create the fermented soybean paste simultaneously here on Earth and ...

Stacey Leasca is an award-winning journalist with nearly two decades of newsroom experience. She is also the co-founder of Be a Travel Writer, an online course for the next generation of travel ...

Forget chalky freeze-dried ice cream or some individually packaged mashed potatoes. Astronauts aboard the International Space Station have now proved that delectable fermented delicacies like the ...

The ancient culinary practice of fermentation may play a role in the future of space cuisine. In March 2020, an interdisciplinary team of researchers sent a small batch of ingredients for the Japanese ...

Miso is a traditional Japanese condiment made by fermenting cooked soybeans and salt. In a study publishing April 2 in the Cell Press journal iScience, researchers successfully made miso on the ...

I have “mugi miso” (barley miso paste) and “genmai miso” (brown rice miso paste) now fermenting in the storage room of my home. I started the batches in February, having heard that winter is the best ...

Scientists studied miso fermentation on the ISS versus Earth to understand how space conditions affect flavor, texture, and microbial composition. Space-fermented miso developed a darker color and a ...

Miso is a traditional Japanese condiment made by fermenting cooked soybeans and salt. Researchers successfully made miso on the International Space Station (ISS). They found that the miso smelled and ...