{"version":"1.0","provider_name":"Zojirushi Food &amp; Culture Blog","provider_url":"https:\/\/www.zojirushi.com\/blog","author_name":"Zojirushi America Corporation","author_url":"https:\/\/www.zojirushi.com\/blog\/author\/admin\/","title":"An Acquired Taste of Japan \u2013 Kusaya!","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"DLvijH31Y3\"><a href=\"https:\/\/www.zojirushi.com\/blog\/an-acquired-taste-of-japan-kusaya\/\">An Acquired Taste of Japan \u2013 Kusaya!<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.zojirushi.com\/blog\/an-acquired-taste-of-japan-kusaya\/embed\/#?secret=DLvijH31Y3\" width=\"600\" height=\"338\" title=\"&#8220;An Acquired Taste of Japan \u2013 Kusaya!&#8221; &#8212; Zojirushi Food &amp; Culture Blog\" data-secret=\"DLvijH31Y3\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.zojirushi.com\/blog\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","description":"The tradition of eating fermented fish spans cultures from Scandinavia to Europe to Asia. We know of famous examples like garum, from ancient Rome, where small local fish were salted and fermented until they almost liquified. And of the famous Swedish surstr\u00f6mming, where Baltic herring are caught in the spring time, lightly salted and fermented [&hellip;]","thumbnail_url":"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2018\/02\/kusaya-1.jpg"}