“Cosmic Cuisine: What Astronauts Discovered While Tasting Miso Fermented in Zero Gravity”

Scientists aboard the International Space Station have boldly gone where no palate has gone before—tasting “space miso” that was fermented for 30 days in zero gravity! This batch is said to have a nuttier, more roasted quality compared to Earth’s typical soybean paste. It raises quite the eyebrow: could this be the future of cuisine beyond our planet? Or have we simply discovered the best way to make miso soup in an anti-gravity environment? From aspiring astronauts to kitchen adventurers, what do you think—does space really make everything taste better? Get ready to chew on these cosmic culinary finds! LEARN MORE.

Scientists recently had the opportunity to taste a batch of “space miso” fermented for 30 days aboard the International Space Station, noting it had a nuttier and more roasted quality than typical soybean paste made on Earth. What do you think?

“This brings America one step closer to putting an Asian fusion restaurant on the moon.”

Morgan Gilbert, Chili Expert

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“Sounds like they fucked up the recipe.”

Andrew Buckner, Grievance Cataloguer

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“Is there nowhere in the universe where I can escape soy?”

Jim Schaefer, Unemployed