Did you know that the wasabi in most supermarkets and restaurants isn’t wasabi? Or that a chemical synergy between dried seaweed and raw fish enhances the savoury flavour of sushi? This infographic was a request from my sushi-mad seven-year-old son and looks at a range of sushi science, from the sticky rice to the pungent pickled ginger.
Ginger is a spice commonly found in supermarkets and the kitchen, either as the fresh root or in dried, powdered form. It adds a strong, pungent flavour to dishes as a consequence of several chemical compounds it contains; additionally, these compounds are altered when the ginger is cooked or dried, producing alterations to its flavour. Some of these compounds have also been investigated for potential health benefits, including potential anti-tumour activity.
