Almost everyone who's ever had sushi, right? Whether you prefer a California roll or the glorious fatty tuna, it just wouldn't taste quite the same without some eye-watering wasabi.
It turns out, however that you probably haven't had the real thing. Sure, the green paste you're used to may have a very spicy kick, but it turns out that it's very likely made from a European horseradish.
Speaking of Chemistry — a production of Chemical & Engineering News, a weekly magazine of the American Chemical Society — compares real wasabi with the commonly used substitute found in most sushi restaurants, and explains the chemistry behind wasabi's burn.
Check it out: