Wasabi: More Than Just a Hot Sushi Condiment

Ginger and wasabi

Wasabi–the innocent-looking green paste that accompanies sushi and sashimi, a too-big bite of which can make your sinuses explode–may soon provide us with the key to create new and better painkillers. So predict physiology professor David Julius and colleagues from the University of California, San Francisco, whose recent research has revealed the structure of the wasabi receptor.

 

To read the full article please visit The Plate. 

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