So, according to this guy, Prof Makoto Tominaga, the wasabi receptor is the same as the alkaline/ammonia receptor. So… does that mean lemon lysol a good substitute on sushi?

“It has the first report showing molecular entity for the alkali-sensor. You could feel pain when you eat too much WASABI with Japanese Sushi. We found that this pain sensation is the same with that caused by ammonia”, said Prof Tominaga.

For those of you who have never had whiff of ammonia or tasted wasabi, there is a remarkable, nasal clearing similarity. I had read some time ago that the active chemical was an isothiocyanate and wikipedia backs me up. I gather that info comes from Wasabia. In any case, don’t snort it. If you really want to see a bad decision in action, feel free to watch the mistakes of others.

-Peter