Maybe that’s why I remember the first time that I had wasabi. Oh wait, it’s because my mouth was on fire.
Jokes aside, I’m a tiny bit sceptic on the claim due to the funding. Good news for sushi enjoyers if true, though.
I’ve never met anyone that likes wasabi, so I’m skeptical about every claim in this headline
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?
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.
I like it in small amounts in sushi, plus in a few other dishes (like my “undead raising” lamen. It gets wasabi, black pepper, red pepper and ginger. If whatever you have ends killing you, don’t worry - the mix will make your body move again!)
Chili Crisp - the God King of Condiments
I assume this applies only to real wasabi, and not the dyed Horseradish most places call wasabi.
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Researchers at Tohoku University found that wasabi, that spicy green condiment traditionally dabbed on the raw fish dish, improves both short- and long-term memory.
Rui Nouchi, the study’s lead researcher and an associate professor at the school’s Institute of Development, Aging and Cancer, told CBS News the results, while based on a limited sample of subjects without preexisting health conditions, exceeded their expectations.
The main active component of Japanese wasabi is a biochemical called 6-MSITC, a known antioxidant and anti-inflammatory known to exist in only trace amounts elsewhere throughout the plant kingdom, Nouchi said.
The researchers theorized that 6-MSITC reduces inflammation and oxidant levels in the hippocampus, the area of the brain responsible for memory function, and boosts neural plasticity.
The fiery condiment paste made with it became prized in Japan centuries ago for its antimicrobial properties, which make it capable of killing off foodborne pathogens such as E-coli and staphylococcus, while its flavor and aroma complemented seafood.
A specialist in dementia prevention, Nouchi landed on wasabi treatment after finding high dropout rates with conventional methods of preserving brain health, such as the Mediterranean diet, exercise and music therapy.
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