{"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: \u00a0The Science of Umami","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"zJEXBA1y3O\"><a href=\"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-the-science-of-umami\/\">Essentials of Japanese Cooking: \u00a0The Science of Umami<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-the-science-of-umami\/embed\/#?secret=zJEXBA1y3O\" width=\"600\" height=\"338\" title=\"&#8220;Essentials of Japanese Cooking: \u00a0The Science of Umami&#8221; &#8212; Zojirushi Food &amp; Culture Blog\" data-secret=\"zJEXBA1y3O\" 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 essential ingredients of Japanese cooking\u2014sugar, salt, vinegar, soy sauce and miso\u2014are primary ingredients, but how do they influence taste? Does ryori no sa shi su se so actually mean flavor, or are they the building blocks of the unique flavors of Japanese food? In our post this month, we explore umami, what it\u2019s made [&hellip;]","thumbnail_url":"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2016\/05\/msg.jpg"}