- cross-posted to:
- food@beehaw.org
- health@lemmy.world
- science@lemmy.ml
- cross-posted to:
- food@beehaw.org
- health@lemmy.world
- science@lemmy.ml
There is a discussion on Hacker News, but feel free to comment here as well.
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Just a heads up - this study was funded by a wasabi growing interest, it also hasn’t been independently replicated either. Take industry funded studies like this with a big ol pinch of salt when they show up in the news.
Real wasabi is really expensive and doesn’t last long after grinding. This would likely come in the form of an extract to be viable.
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.
6-MSITC is found in cruciferous vegetables like broccoli, brussel sprouts, ect. We should probably just keep leafy greens in our diet.
It’s sub $15 (I usually pay around $12 for a small pack I think) for small rhizomes near me. $100 a pound but you don’t need a pound. These rhizomes typically last me about two weeks and it’s easy to grate it right before use. With less frequent use and more careful storage, you could probably get a lot of mileage out of even a single small rhizome.
The real expense comes from not having a store with it nearby, where I think you’d have to buy large amounts in order to get it shipped at all. The wasabi itself is pretty affordable otherwise. If availability wasn’t so spotty, everyone could always have some ready-to-grate wasabi in the fridge
The only memory it boosts is, “remember the last time you ate wasabi, don’t pick your nose again”
