Maybe that’s why I remember the first time that I had wasabi. Oh wait, it’s because my mouth was on fire.
Jokes aside, I’m a tiny bit sceptic on the claim due to the funding. Good news for sushi enjoyers if true, though.
I’ve never met anyone that likes wasabi, so I’m skeptical about every claim in this headline
I like wasabi.
I think the study is probably irreproducible bullshit, but at least I like wasabi.
Now the question is, has anyone here actually had wasabi?
But here’s the rub: That tangy paste served up at nearly all sushi bars — even the ones in Japan — is almost certainly an impostor. Far more common than the real thing is a convincing fraud, usually made of ordinary white horseradish, dyed green.
Japan doesn’t even produce enough to fulfill their own demand, I’m almost certain all Wasabi I’ve ever had was fake.
Horseradish wasabi is good. I’ve also had real wasabi, which is even better.
I like it in small amounts in sushi, plus in a few other dishes (like my “undead raising” lamen. It gets wasabi, black pepper, red pepper and ginger. If whatever you have ends killing you, don’t worry - the mix will make your body move again!)
Chili Crisp - the God King of Condiments
I assume this applies only to real wasabi, and not the dyed Horseradish most places call wasabi.
