#51: Ferment on Earth (with Joshua Evans)

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…