{"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":"Essentials of Japanese Cooking: Sake and Mirin","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"VOnjZA6qnQ\"><a href=\"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-sake-and-mirin\/\">Essentials of Japanese Cooking:  Sake and Mirin<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-sake-and-mirin\/embed\/#?secret=VOnjZA6qnQ\" width=\"600\" height=\"338\" title=\"&#8220;Essentials of Japanese Cooking:  Sake and Mirin&#8221; &#8212; Zojirushi Food &amp; Culture Blog\" data-secret=\"VOnjZA6qnQ\" 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":"We\u2019ve talked about the five basic elements of Japanese cooking so far in this series, showcasing salt, sugar, vinegar, soy sauce and miso\u00a0in ryori no sa shi su se so. But we have yet to explore sake and mirin, both of which are essential to Japanese cooking, and are the topics of this month\u2019s post. [&hellip;]","thumbnail_url":"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2016\/03\/sake.jpg"}