Judging criteria include suitability as food, such as whether the storage period is 1.5 years or more at room temperature / sodium content is 1,000 mg or less / easy to cook, as well as taste and texture by tasting by members of the Space Food Subcommittee. There is also a sensory evaluation.
There are 28 items of space Japanese food that have been certified so far, but this time, traditional Japanese foods such as "miso soup," "soy sauce," "kiri-mochi," and "chirimen sansho" were newly selected as candidates. If these are certified, it seems that Japanese dining tables such as "white rice and miso soup" and "New Year's soy sauce mochi" can be reproduced in space.
The selected food candidates are scheduled to carry out various tests / inspections in accordance with the space Japanese food certification standards set by JAXA, and then carry out procedures for certification.