Two other miso batches that were packed into identical plastic containers and kept frozen until the start of the experiment were fermented here on Earth to act as controls: one in Cambridge ...

Japanese cuisine wouldn’t be the same without miso — but astronauts wanting use the fermented soybean staple in space one day might have to get used to a difference in taste.

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 ...

Scientists aboard the International Space Station tested fermenting miso in space, and learned that it can impact the final flavor. Miso fermented in space had a more nutty, roasted flavor, and ...

Directions. In a large pot over medium heat, bring kombu and 6 cups water to a simmer. Remove kombu as soon as the water starts to simmer or an instant-read thermometer registers 150º.