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Knowable Magazine

Miso, the umami-rich paste made from cooked soybeans, holds promise as a food for astronauts: It’s highly nutritious, firm (and thus not prone to leakage) and rich in flavor.

And space might add some spice.

Miso that was fermented on the International Space Station tasted nuttier than portions of the same batch that were fermented on Earth, McKenzie Prillaman reports at

👉 sciencenews.org/article/fermen

Science News · Fermenting miso in orbit reveals how space can affect a food’s tasteA miso test on the International Space Station shows fermenting food is not only possible in space, it adds nuttier notes to the Japanese condiment.
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Knowable Magazine

Nearly 9,000 years ago, around the time that humans were first domesticating corn and pigs, some people in China were taming fungi.

One such fungus, the mold Aspergillus oryzae, would go on to become a culinary superstar.

Learn more about the mold that ferments miso, soy sauce and sake from our 2024 story
knowablemagazine.org/content/a

Knowable Magazine | Annual ReviewsFrom toxic fungus to soy sauce superstarToday the koji mold is a master fermenter, but it has a checkered past
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Apr 08, 2025, 03:00 PM·Public·Buffer
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