Researchers at UCSF have elucidated the structure of the receptor that makes our sensory nerves tingle when we eat wasabi. As this receptor is important in our perception of pain, knowing its shape should help in the development of new pain medications. At the company Thinfilm, a very thin electronic label was developed to be able to … Continue reading
Dining out or shopping in a grocery store are seemingly straightforward: as the consumer, you make your selection and exchange money for goods. These interactions are based on an implicit trust that you get what you paid for. However, in recent years consumers have begun to demand more transparency with reports of mislabeled seafood at … Continue reading
At our 2014 Science of Sushi event, Dr. Ole Mouritsen and Chef Morihiro Onodera illuminated the science underlying some of our favorite components of sushi. In case you still haven’t had your fill, here are 10 scientific facts related to sushi: Continue reading
The Science of Sushi Featuring Dr. Ole Mouritsen and Morihiro Onodera April 23, 2014 To kick off our 2014 public lecture series, Dr. Ole Mouritsen joined Chef Morihiro Onodera to satisfy our craving for sushi-related science. The duo explained everything from sushi’s early history to the starchy science of sushi rice. Watch the entire lecture … Continue reading
The audience present at The Science of Sushi asked our guest lecturers some great questions, and quite a few of them! Unfortunately, there wasn’t enough time to answer them all, but Ole G. Mouritsen has been kind enough to answer some of the lingering questions that went unanswered. Below his responses, we have included some additional … Continue reading
Whether or not you like eating sashimi, such a fine specimen of fish is undeniably an incredibly beautiful food. The subtle flavors, delicate texture and vivid colors make sushi and sashimi such a unique eating experience. To whet your appetite for The Science of Sushi at UCLA, here are some bits of sashimi science we … Continue reading
Dr. Ole G. Mouritsen discusses his book Sushi: Food for the Eye, the Body, and the Soul, and astronaut Soichi Noguchi prepares sushi aboard the ISS. Continue reading
Chef Morihiro Onodera trained as a sushi chef in Tokyo, and at seminal Los Angeles restaurants including Katsu, R-23, Matsuhisa, and Takao as well as Hatsuhana in NY. By the time he opened his first restaurant, Mori Sushi in Los Angeles, he was preparing many of the same handmade ingredients, harvesting his own locally grown rice … Continue reading
Ole G. Mouritsen is a professor of molecular biophysics at the University of Southern Denmark. His research concentrates on basic science and its practical applications to biotechnology, biomedicine, gastrophysics, and gastronomy. He is an elected member of the Royal Danish Academy of Sciences and Letters, The Danish Academy of Technical Sciences, and the Danish Gastronomical … Continue reading
