Wasabi wannabe and the chemistry of the hot green sushi substance

It is sad that most sushi lovers will never have real wasabi. I had assumed that I had sampled real wasabi when I spent several days eating sushi morning noon and night in Actual Japan. But even then, there is a good chance I never tasted the stuff.

The reason that most “wasabi” is fake, and the agronomy and chemistry of wasabi, turn out to be really interesting.

Here is the background info references in the video.

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3 thoughts on “Wasabi wannabe and the chemistry of the hot green sushi substance

  1. Must admit that I get a sort of subliminal pleasure from eating with chopsticks. I had the good fortune to visit Bali in 1982, just before they built the 5-star hotels and it became overrun by mainstream tourism. And none of the Chinese restaurants there had utensils. So out of necessity I learned how to cope with chopsticks.

    Once mastered, it really is the most pleasurable way to consume oriental food. But now you tell me that the wonderful green-on-steroids wasabi I have been consuming with my sushi for the past 30+ years is… fake. I’m gutted, I tell you ­čÖü

  2. A friend of mine is an amazing cook, and everything he makes is a treat for the senses. However, I visited him once while he was preparing the “bitter herbs” for a Passover feast. I walked into his kitchen and he said, “Smell this,” handing me the hopper from his Cuisinart. I stuck my face in and took a big whiff, discovering too late that it was freshly pureed horseradish in vinegar.
    I screamed and fell to the floor. It felt like I’d taken a baseball bat to the face, driving a railroad spike into my sinuses. It was a month before I could smell anything but horseradish.

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