Oh, you love that spicy wasabi kick…except you’ve probably never tasted real wasabi. Sarah Everts explains. Don’t forget to subscribe! http://bit.ly/ACSReactions
↓↓Full description and references below↓↓
Unless you’ve had a sushi chef grate a $50 wasabi stem right onto your plate, you’ve probably not had the real thing. Find out what that green paste next to your tuna roll really is and how compounds in authentic wasabi may one-day treat a variety of medical ailments.
If this episode leaves you wanting more, check out this article that inspired the episode.
What That Stuff? Wasabi
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Speaking of Chemistry is brought to you by Chemical & Engineering News, the news magazine of the American Chemical Society.
lay-it-down by Keith Anthony Holden, courtesy of Audioblocks.com
Sean Parson and Janali Thompson
Tagged under: Reactions,American Chemical Society,Chemistry,Wasabi,Fake wasabi,real wasabi,6-MITC,horseradish,sushi science,food chemistry,wasabi stem,oroshigane
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