In April, researchers published their study "Food Fermentation in Space" in the open-access journal iScience. The study highlighted the differences in taste between miso fermented on Earth, specifically in Cambridge, Massachusetts, and Copenhagen, Denmark, and miso fermented on the International Space Station (ISS).

They found that the space miso smelled and tasted similar to the Earth misos.

Space-fermented miso developed a darker color and gained a “nutty” and “roasted” flavor, likely due to higher temperatures and increased levels of pyrazines. This research highlights how microbes adapt in space and raises ethical questions about relocating Earth-based life. Furthermore, it suggests exciting new culinary possibilities for long-term space missions.

For more details, 

https://www.cell.com/iscience/fulltext/S2589-0042(25)00450-X