If you send a mixture of soybeans and koji mold to outer space, will it ferment as miso, even so far away from home?

How do you bring it back to Earth? How will it taste like? Can we still call it miso?

This is the second part of our conversation with Joshua Evans, from the Sustainable Food Innovation at the Danish Technical University’s Center for Biosustainability. We had previously talked about how miso was sent to space. In this episode, we will find out how it returned to Earth, and what fermenting in space means to earthly food systems.

Get ready for a techy and scifi’sh episode, where we learn more about designing an experiment that implies sending fermented food to outer space.