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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: .

Speaking of Chemistry is a production of Chemical & Engineering News, a weekly magazine of the American Chemical Öйú365betÖÐÎĹÙÍø. The program features fascinating, weird and otherwise interesting chemistry topics. Subscribe to our weekly series at and follow us on Twitter .