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 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?
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.