WASHINGTON, July 14, 2016 — Sushi wouldn't be the same without wasabi. But odds are that even if you have dined at a nice sushi restaurant, you probably haven't had real wasabi. That green paste may have a very real, very spicy kick, but it likely is made from a European horseradish. Speaking of Chemistry compares the real deal with the commonly used substitute found in most sushi restaurants, and explains the chemistry behind wasabi's burn. Watch the video here: https://youtu.be/808HUaxP538.

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Speaking of Chemistry is a production of Chemical & Engineering News, a weekly magazine of the American Chemical Society. It’s the series that keeps you up to date with the important and fascinating chemistry shaping the world around you. Subscribe to the series at http://bit.ly/ACSReactions, and follow them on Twitter @CENMag.