Have you ever wondered what food might taste like when made in the vastness of space? Researchers from the US and Denmark have cracked the mystery! In an exciting study published in the journal *iScience*, these innovative scientists successfully fermented miso on the International Space Station (ISS) and discovered that it has a unique flavor profile compared to its earthly counterpart.

According to their research, while the space miso still received commendable taste ratings in qualities such as umami and saltiness—on par with regular miso—it boasted a nuttier and more roasted flavor. This unexpected twist led the team to coin the term “space terroir,” reminiscent of the concept in winemaking that highlights how different environments can affect taste.

To conduct this pioneering experiment, the research team sent a carefully packaged kit containing the essential ingredients for miso—cooked soybeans, rice koji, and salt—to the ISS in March 2020. After allowing it to ferment for 30 days in microgravity, they returned the space miso back to Earth for analysis alongside batches made in Cambridge, MA, and Copenhagen, Denmark.

Co-lead author Joshua D. Evans from the Technical University of Denmark explained that the unique environment of low Earth orbit, particularly the factors like microgravity and increased radiation, could significantly influence microbial growth and fermentation processes. “We aimed to investigate the effects of these conditions on fermentation,” he noted in a press release.

The results were more than just a culinary curiosity; they unveiled differences in the microbial composition of the miso made in space. The space miso is still fundamentally a miso, but it demonstrates how the fermentation environment is distinctly altered in space.

This groundbreaking study opens the door for future exploration of food production in space, which is crucial for long-term missions to destinations like Mars. With astronauts spending extended periods away from Earth, developing tasty and nutritious food options not only enhances their well-being but also adds an exciting element to their daily lives beyond our planet. Who knows—this could be just the beginning of a culinary revolution in space travel!