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.
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: . Credit: The American Chemical Society
source: American Chemical Society