Food researchers ran a rather curious culinary experiment aboard the International Space Station-they fermented soybeans into ...

add miso — a Japanese fermented soybean paste made by combining soybeans, koji, and salt. Koji is a magical mold grown on soybeans, rice, or barley that allows fermentation. It essentially turns ...

In both cases, the voiceover remains factually correct. At 4:10, the video misstates how the steamed soybeans are tossed with the koji and barley. They are tossed together by machine, not by hand.

Fermenting soybeans, Koji mold and salt produces miso. The taste of this rich, aromatic seasoning varies depending on regional climates. In Kyoto, rice miso is the standard, while white miso ...