A researcher behind a study of wasabi's effect on cognition says he knew the fiery condiment had health benefits, but "the dramatic change" in memory was a surprise.
  • Sludgehammer@lemmy.worldEnglish
    28·
    11 months ago

    So… clearly we need to insert the gene(s) for 6-MSITC into yeast so we no longer need to deal with a fragile and temperamental Brassica to get it.

  • GONADS125@lemmy.worldEnglish
    10·
    11 months ago

    For those unaware, the vast majority of ‘Wasabi’ around the world is really just horseradish paste. The actual Wasabi plant is much rarer and harder to cultivate/mass produce. Real Wasabi also loses it’s flavor in about 15 minutes.

    This study appears to be referring to the actual Wasabi plant, so the spicy green paste you eat on your sushi isn’t going to be boosting your memory like in this study.

    Here’s a source.

    • Ace T'Ken@lemmy.caEnglish
      2·
      11 months ago

      Oh I don’t know about that. Every time I eat fake wasabi, I have a very strong memory about hating fake wasabi.

  • Monkeyhog@lemmy.worldEnglish
    8·
    11 months ago

    Kinda suspicious that it’s a Japanese study saying this. Kinda how I would be suspicious if an Italian study said authentic Parmesan cheese cured cancer, or a Scottish study said that 12 year old single malt whisky increased life expectancy.

  • Fraylor@lemm.eeEnglish
    8·
    11 months ago

    The only authentic Wasabi in the US, is in the Oregon coast and in mountains in NC.

    • Siethron@lemmy.worldEnglish
      51·
      11 months ago

      Not always, was talking to my family about the difference in a local sushi restaurant in the Midwest and the chef brought out some for us to try. It was a great experience.

      • Fraylor@lemm.eeEnglish
        6·
        11 months ago

        I miss spoke. It’s mostly only grown there. Not found there, of course they sell it.

        • Siethron@lemmy.worldEnglish
          3·
          11 months ago

          Actually typically they don’t sell it around here. Or if they do it’s a huge mark up, more expensive than most dishes The chef just happened to have some and decided to share with me because I had taken Japanese in the past and was educating my parents on the menu and pronunciations.