Daily Mail



MOST ‘wasabi’ in the UK isn’t true wasabi ( Wasabia japonica) but horseradis­h. Real wasabi is not only costly but loses flavour fast so is best eaten fresh, making it hard to use in a condiment. Its heat hits your nose (due to allyl isothiocya­nate vapours) — unlike chilli, where it’s in the mouth (down to capsaicin).

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