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
Yes, that’s a strawberry as seen from under the microscope. Wait ’til you see what a peach looks like zoomed in. For more “Whoa!”, the burn from wasabi could be useful in developing new pain medications. 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
Wasabi packs quite a punch, but where exactly does that wallop of heat come from? That green dollop that accompanies sushi comes from the wasabi plant, also known as Japanese horseradish, which is not to be confused with its distant cousin, the more common and well-known European horseradish (Armoracia rusticana). As a member of the … Continue reading
