FOR IMMEDIATE RELEASE | July 14, 2016
Have you ever had real wasabi? Probably not (video)
WASHINGTON, July 14, 2016 — Sushi wouldn’t be the same without wasabi. But odds are that even if you have dined at a nice sushi restaurant, you probably haven’t had real wasabi. That green paste may have a very real, very spicy kick, but it likely is made from a European horseradish. Speaking of Chemistry compares the real deal with the commonly used substitute found in most sushi restaurants, and explains the chemistry behind wasabi’s burn. Watch the video here: https://youtu.be/808HUaxP538.
Speaking of Chemistry is a production of Chemical & Engineering News, a weekly magazine of the American Chemical Society. The program features fascinating, weird and otherwise interesting chemistry topics. Subscribe to our weekly series at http://bit.ly/ACSReactions and follow us on Twitter @CENMag.