- cross-posted to:
- hackernews@derp.foo
- food@beehaw.org
- science@lemmy.ml
- cross-posted to:
- hackernews@derp.foo
- food@beehaw.org
- science@lemmy.ml
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Sure, but it’s hard getting the cheese out of your hair afterwards.
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Just have chips, cheese, and gravy. Same dish but Turkish style.
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.
Give it 5 more years, and yeast will be part of Brassica
Study was funded by a wasabi company of course
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It’s complex and not overpowering.
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Real Wasabi is purported to have various health benefits that the cheap horseradish paste does not. This study was on actual Wasabi, not the cheap crap most people are accustomed to.
You’ll never forget the first time you try wasabi
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.
Oh I don’t know about that. Every time I eat fake wasabi, I have a very strong memory about hating fake wasabi.
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.
Considering it’s really a pain to get real wasabi outside Japan, it makes some sense.
The only authentic Wasabi in the US, is in the Oregon coast and in mountains in NC.
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.
I miss spoke. It’s mostly only grown there. Not found there, of course they sell it.
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.
Pity I can’t get genuine wasabi in my town.
