Comment by kstrauser
Those are dyed, but they don't depend on the dye for nutrition or taste. Wasabi isn't less delicious if it's a lighter or different hue.
Those are dyed, but they don't depend on the dye for nutrition or taste. Wasabi isn't less delicious if it's a lighter or different hue.
I mean … the pickled ginger served by my local Japanese sushi place is … well, the color of ginger (same shade as like a ginger beer) and it tastes fine to me?
The saying goes you eat with your eyes. These things depend on dye as they rot on the shelf otherwise.
A paper on it: https://www.sciencedirect.com/science/article/abs/pii/S00319...