The Truth About Wasabi

Oh, you love that spicy wasabi kick…except you’ve probably never tasted real wasabi. Sarah Everts explains. Don’t forget to subscribe!

Unless you’ve had a sushi chef grate a $50 wasabi stem right onto your plate, you’ve probably not had the real thing. Find out what that green paste next to your tuna roll really is and how compounds in authentic wasabi may one-day treat a variety of medical ailments.

If this episode leaves you wanting more, check out this article that inspired the episode.

What That Stuff? Wasabi…

Want even more Speaking of Chemistry?
Like us on facebook:

And drop us a line at

Speaking of Chemistry is brought to you by Chemical & Engineering News, the news magazine of the American Chemical Society.

Find us on all these places:

lay-it-down by Keith Anthony Holden, courtesy of

Sean Parson and Janali Thompson

Sarah Everts

Executive Producers:
Matt Davenport
Adam Dylewski

Posted in Recent Episodes

Leave a Reply

Your email address will not be published. Required fields are marked *


React with us