Have you ever had real wasabi? Probably not
That green paste may have a very real, very spicy kick, but it likely is made from a European horseradish
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.
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American Chemical Society, ACS is a congressionally chartered independent membership organization which represents professionals at all degree levels and in all fields of chemistry and sciences that involve chemistry.