This marks the first time scientists deliberately fermented food in space, opening up new possibilities for future astronauts ...

Japanese cuisine wouldn’t be the same without miso — but astronauts wanting use the fermented soybean staple in space one day ...

Japanese miso paste has taken an unprecedented leap into orbit. For the first time, scientists have successfully fermented ...

Fermentation is one of the oldest food preservation techniques, used by cultures worldwide to enhance flavour, improve ...

Mold is something that many might fear and avoid, but Elliott Notrica ‘26 says let it grow — or rather, ferment.

Koji mold, aspergillus oryzae, is the secret of Japanese fermentation. Nowadays, machines are doing much of the hard graft. The foreign visitors were shown a 4-meter-tall cultivation container.

Rinse and drain the sprouts gently every 12 hours. This keeps the sprouts moist, prevents mold growth, and ensures an even fermentation process. Once the sprouts have a slight tang and are well ...

As the mold digests the proteins and starch within ... assistant professor made a convincing argument that fungal fermentation of food waste and agricultural byproducts could be the next culinary ...