Researchers who made miso in space say it tastes good, but different

Engadget - Apr 6th, 2025

Researchers from the US and Denmark have successfully fermented miso aboard the International Space Station (ISS), revealing that space-grown miso develops unique flavor characteristics compared to its Earth-made counterpart. The study, published in the journal iScience, found that while space miso maintained similar umami and saltiness ratings, it possessed a distinct nuttier and more roasted taste. This experiment, conducted in March 2020, involved sending miso paste ingredients to the ISS for a 30-day fermentation period, followed by a comparative analysis with Earth-based batches.

The findings suggest that the microgravity and increased radiation conditions in space create a unique 'space terroir,' impacting microbial growth and fermentation processes. According to co-lead author Joshua D. Evans from the Technical University of Denmark, these environmental factors may alter how microbes grow and metabolize, leading to the distinct flavor profile observed in space miso. This research highlights the potential for space environments to influence food production, offering insights into future long-duration space missions and the possibility of creating space-specific culinary experiences.

International Space Station Microgravity Space Fermentation Miso Study Joshua D. Evans I Science Journal Space Terroir

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RATING

8.2

Fair Story

Consider it well-founded

The article provides an accurate and clear account of a scientific study on fermenting miso in space, highlighting the novelty and significance of the findings. It effectively communicates the unique flavor differences observed in space-fermented miso and attributes them to the space environment. While the article is well-written and engaging, it could benefit from a broader range of perspectives and more detailed exploration of the study's implications for space travel and food sustainability. Overall, the article successfully informs readers about an intriguing scientific development, although it could deepen its analysis to enhance its impact and relevance.

Accuracy

The article accurately reports on the fermentation experiment conducted on the International Space Station (ISS). It correctly states that researchers were able to ferment miso in space and that the flavor differed from Earth-made miso, being nuttier and more roasted. These claims align with the study findings published in *iScience*. The article also accurately attributes the differences in flavor to the unique conditions of space, such as microgravity and increased radiation. However, the article could benefit from more detailed information on how these conditions specifically impact microbial growth and fermentation processes. Overall, the article is well-supported by the study it references, with no significant inaccuracies detected.

Balance

The article maintains a balanced perspective by focusing on the scientific findings of the study without injecting bias or favoritism. It presents both the successful aspects of the experiment and the unique challenges posed by the space environment. However, the article primarily presents the researchers' viewpoint and does not include external opinions or critiques from other scientists in the field, which could provide a more comprehensive view of the study's implications.

Clarity

The article is clearly written, with a logical flow and well-structured presentation of information. It uses accessible language to explain scientific concepts, making it understandable to a general audience. The article effectively conveys the novelty and significance of the study without overwhelming readers with technical jargon. However, it could provide more context on the broader implications of food fermentation in space for long-term space missions.

Source quality

The article references a study published in a reputable scientific journal, *iScience*, and includes direct quotes from a co-lead author, Joshua D. Evans, which enhances its credibility. However, the article does not mention any additional sources or expert opinions outside of the study authors, which could strengthen its reliability by providing a broader range of expert insights and opinions.

Transparency

The article provides a clear explanation of the study's methodology, including the ingredients used, the fermentation process, and the comparison between space and Earth batches. However, it lacks detailed information on the specific environmental conditions monitored during the experiment and how they were controlled, which would enhance transparency. Additionally, the article does not disclose any potential conflicts of interest or funding sources for the study.