Miso is a traditional Japanese condiment made by fermenting cooked soybeans and salt. In a study publishing April 2 in the Cell Press journal iScience, researchers successfully made miso on the International Space Station (ISS). They found that the miso smelled and tasted similar to miso fermented on Earth—just with a slightly nuttier, more roasted flavor. The team hopes this research will help broaden the culinary options available to astronauts, improving the quality of life for long-term space travelers.  

They say music is the universal language of humankind, but some stars in our galaxy exhibit their own rhythm, offering fresh clues into how they and our galaxy evolved over time. 

Some stars exhibit fluctuations in their brightness over time, which are caused by continuous ‘starquakes’. These fluctuations can be translated into frequencies, which can be used to determine a star’s age and other properties such as its mass. 

Terrestrial carbon cycle dynamics remain one of the greatest sources of uncertainty in climate projections, with diverging estimates of ecosystem carbon uptake, affecting the accuracy of Earth system models.

To address these challenges, CONCERTO (Improved CarbOn cycle represeNtation through multi-sCale models and Earth obseRvation for Terrestrial ecOsystems), was launched in January 2025.