In one small step for astronaut foods and one giant leap for Japanese cuisine, miso became the first successful fermentation in space, although it had a stronger flavor than paste produced on Earth. A ...

The ancient culinary practice of fermentation may play a role in the future of space cuisine. In March 2020, an interdisciplinary team of researchers sent a small batch of ingredients for the Japanese ...

What comes to mind when you hear about Aichi's food culture?Miso nikomi udon, miso katsu, hitsumabushi.Aichi has many ...

Christian Elwell swings open a small, heavy door, and I glance in at the crib. The temperature inside this humid little room is about 90 degrees, and the wooden trays stacked in towers along the wall ...

Miso is a traditional Japanese seasoning that is produced by fermenting rice, barley, and/or soybeans with salt and a fungus known as kōjikin. Miso itself is a Japanese word that translates to ...

Fermentation CraftA new way of engaging with food: "Food you raise"The act of eating is often thought of as passive. You put ...

Commonly served as a soup alongside your meal at Japanese restaurants, miso has been long toted for its rich umami flavor and fermented qualities. Interested in miso’s hidden secrets? Read on to learn ...

Emma Gallagher is a Brit living in North Carolina. She grows organic gardens and... Emma Gallagher is a Brit living in North Carolina. She grows organic gardens and orchards for a living and, she also ...