{"id":2098,"date":"2016-06-20T18:00:11","date_gmt":"2016-06-21T01:00:11","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=2098"},"modified":"2020-12-15T09:46:09","modified_gmt":"2020-12-15T17:46:09","slug":"essentials-of-japanese-cooking-umami-and-dashi","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/","title":{"rendered":"Essentials of Japanese Cooking: \u00a0Umami and Dashi"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-2100\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2016\/05\/ichibandashi02.jpg\" alt=\"ichibandashi02\" width=\"640\" height=\"428\" \/><\/p>\n<p>Last month we began our exploration of <em>umami<\/em>, the \u201cdelicious taste\u201d discovered by Dr. Kikunae Ikeda in 1908. <em>Umami<\/em> is the rich flavor imparted from foods that contain high levels of glutamates, a type of amino acid that, when ingested, tells the brain that the food the body is about to receive is savory, desirable and full of protein.<\/p>\n<p><em>Umami<\/em> is at the heart of a Japanese cooking liquid called <em>dashi<\/em>, which was studied by Dr. Ikeda and which forms the foundation of many Japanese dishes. <em>Dashi<\/em> is an all-purpose, light stock made simply from an <em>umami<\/em>-rich ingredient and water. Its role in Japanese cuisine can\u2019t be overemphasized, as it is used to season simmered and steamed dishes, flavor soups and create a base for marinades.<\/p>\n<p>While preparing <em>dashi<\/em> is simple, it requires a meticulous attention to detail.<\/p>\n<figure id=\"attachment_2099\" aria-describedby=\"caption-attachment-2099\" style=\"width: 640px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2099 size-full\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2016\/05\/ichibandashi.jpg\" alt=\"ichibandashi\" width=\"640\" height=\"428\" \/><figcaption id=\"caption-attachment-2099\" class=\"wp-caption-text\">Top left, shaved <em>Bonito <\/em>flakes; bottom, <em>konbu<\/em><\/figcaption><\/figure>\n<p>When made from scratch, <em>dashi<\/em> is made from clean, soft water. Various ingredients are added to the water to give it flavor and to impart <em>umami<\/em>. The classic way to prepare <em>dashi <\/em>is to make <a href=\"https:\/\/www.zojirushi.com\/app\/recipe\/-i-ichiban-dashi-i-japanese-broth-\"><em>ichibandashi<\/em><\/a>, which typically consists of simmering shaved <em>bonito<\/em> flakes\u2014dried, smoked skipjack tuna\u2014and dried <em>konbu<\/em> kelp in water. While this type of <em>dashi<\/em> is used to prepare many Japanese dishes, many cooks also use variations of the classic <em>dashi<\/em> in modern Japanese cooking. <em>Dashi<\/em> made from dried <em>shiitake<\/em> mushrooms, dried baby anchovies or sardines, dried scallops, or even just <em>konbu<\/em> or only <em>bonito<\/em> flakes have become common additions to the Japanese cook\u2019s <em>dashi<\/em> repertoire.<\/p>\n<p>When making <em>dashi<\/em> at home, it\u2019s important to use high-quality ingredients that have been air dried, avoiding frozen ones, as freezing alters the flavor and aroma of the ingredients. The best quality <em>bonito<\/em> comes in stick form and is approximately six-to-eight inches in length. <em>Bonito<\/em> sticks look like dense, brown hunks of wood that have an ash-white coating. The sticks are made by filleting skipjack tuna, boiling the fillets, then removing the skin and bones from the fish. The fish is smoked multiple times to dry it and to preserve the richness in the fish\u2019s flavor. After, the dried fish is cultured to continue its preservation, and then finally, dried in the open air. When two sticks of <em>bonito<\/em> are struck together, they should make a hollow sound, like musical instruments! Dried <em>bonito<\/em> sticks are then shaved using an appliance similar to a mandoline, called a <em>katsuobushi kezuri<\/em>, and result in pink curls of fish.<\/p>\n<figure id=\"attachment_2101\" aria-describedby=\"caption-attachment-2101\" style=\"width: 640px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2101 size-full\" src=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2016\/05\/konbuharvest.jpg\" alt=\"konbuharvest\" width=\"640\" height=\"427\" \/><figcaption id=\"caption-attachment-2101\" class=\"wp-caption-text\"><em>Konbu<\/em> harvesting<\/figcaption><\/figure>\n<p>Vegetarian <em>dashi<\/em> is commonly made using dried <em>konbu<\/em> or <em>shiitake<\/em> mushrooms, again with both ingredients of the highest quality. The most prized type of <em>konbu<\/em> is harvested from the cold waters off of the northern coast of Hokkaido. These giant kelp have wide, thick leaves and a rich amber color. They are harvested, rinsed in sea water and hung out to air dry. Once dried, the <em>konbu<\/em> will have a distinctive whitish coat, made up of natural sea salts and minerals, which holds much of the seaweed\u2019s flavor. The dried <em>konbu<\/em> is simply wiped with a damp cloth and then it\u2019s ready to use in making <em>dashi<\/em>. Simmering dried<em> shiitake<\/em> mushrooms also makes a vegetarian version of <em>dashi<\/em>, one with a darker color and more intense flavor.<\/p>\n<p>Cooks often make their <em>dashi<\/em> from scratch, but when pressed for time, flavorful, high-quality instant, <em>dashi<\/em> products can be found at Japanese or Asian grocery stores. Modern cooks often keep both as staples in their pantries, giving them versatile options for this foundational ingredient in Japanese cooking.<\/p>\n<p>We\u2019ll share recipes about how to make <em>dashi<\/em> in our next blog post, so stay tuned! And as always, we\u2019d love to hear how you\u2019ve made <em>dashi<\/em>, so leave us a comment.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Last month we began our exploration of umami, the \u201cdelicious taste\u201d discovered by Dr. Kikunae Ikeda in 1908. Umami is the rich flavor imparted from foods that contain high levels of glutamates, a type of amino acid that, when ingested, tells the brain that the food the body is about to receive is savory, desirable [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[737],"tags":[117,115,20,16,66,107,116,118,70],"class_list":["post-2098","post","type-post","status-publish","format-standard","hentry","category-essentials-of-japanese-cooking","tag-bonito","tag-dashi","tag-foodie","tag-japan","tag-ryori","tag-savory","tag-seaweed","tag-shiitake","tag-umami"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.1 (Yoast SEO v27.1.1) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Essentials of Japanese Cooking: \u00a0Umami and Dashi - Zojirushi Food &amp; Culture Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Essentials of Japanese Cooking: \u00a0Umami and Dashi\" \/>\n<meta property=\"og:description\" content=\"Last month we began our exploration of umami, the \u201cdelicious taste\u201d discovered by Dr. Kikunae Ikeda in 1908. Umami is the rich flavor imparted from foods that contain high levels of glutamates, a type of amino acid that, when ingested, tells the brain that the food the body is about to receive is savory, desirable [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/\" \/>\n<meta property=\"og:site_name\" content=\"Zojirushi Food &amp; Culture Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/zojirushiusa\" \/>\n<meta property=\"article:published_time\" content=\"2016-06-21T01:00:11+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-12-15T17:46:09+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2016\/05\/ichibandashi02.jpg\" \/>\n<meta name=\"author\" content=\"Zojirushi America Corporation\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@zojirushiusa\" \/>\n<meta name=\"twitter:site\" content=\"@zojirushiusa\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Zojirushi America Corporation\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/\"},\"author\":{\"name\":\"Zojirushi America Corporation\",\"@id\":\"https:\/\/www.zojirushi.com\/blog\/#\/schema\/person\/dab91f185d78e3c0414a7174a6598b10\"},\"headline\":\"Essentials of Japanese Cooking: \u00a0Umami and Dashi\",\"datePublished\":\"2016-06-21T01:00:11+00:00\",\"dateModified\":\"2020-12-15T17:46:09+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/\"},\"wordCount\":647,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.zojirushi.com\/blog\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2016\/05\/ichibandashi02.jpg\",\"keywords\":[\"bonito\",\"dashi\",\"foodie\",\"Japan\",\"ryori\",\"savory\",\"seaweed\",\"shiitake\",\"umami\"],\"articleSection\":[\"Essentials of Japanese Cooking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/\",\"url\":\"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/\",\"name\":\"Essentials of Japanese Cooking: \u00a0Umami and Dashi - Zojirushi Food &amp; Culture Blog\",\"isPartOf\":{\"@id\":\"https:\/\/www.zojirushi.com\/blog\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2016\/05\/ichibandashi02.jpg\",\"datePublished\":\"2016-06-21T01:00:11+00:00\",\"dateModified\":\"2020-12-15T17:46:09+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/#primaryimage\",\"url\":\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2016\/05\/ichibandashi02.jpg\",\"contentUrl\":\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2016\/05\/ichibandashi02.jpg\",\"width\":640,\"height\":428},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.zojirushi.com\/blog\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Essentials of Japanese Cooking: \u00a0Umami and Dashi\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.zojirushi.com\/blog\/#website\",\"url\":\"https:\/\/www.zojirushi.com\/blog\/\",\"name\":\"Zojirushi Food & Culture Blog\",\"description\":\"Treasuring Everyday Life\",\"publisher\":{\"@id\":\"https:\/\/www.zojirushi.com\/blog\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.zojirushi.com\/blog\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.zojirushi.com\/blog\/#organization\",\"name\":\"Zojirushi\",\"url\":\"https:\/\/www.zojirushi.com\/blog\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.zojirushi.com\/blog\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2023\/03\/zojirushi-logo-square-696x696-1.jpg\",\"contentUrl\":\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2023\/03\/zojirushi-logo-square-696x696-1.jpg\",\"width\":696,\"height\":696,\"caption\":\"Zojirushi\"},\"image\":{\"@id\":\"https:\/\/www.zojirushi.com\/blog\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/zojirushiusa\",\"https:\/\/x.com\/zojirushiusa\",\"http:\/\/www.instagram.com\/zojirushiamerica\/\",\"http:\/\/www.youtube.com\/user\/ZojirushiAmerica\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.zojirushi.com\/blog\/#\/schema\/person\/dab91f185d78e3c0414a7174a6598b10\",\"name\":\"Zojirushi America Corporation\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.zojirushi.com\/blog\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/2b64763ea3832715aa035b3c12f3febef7a06602b0842e1ba6bdcaa4a15b88cc?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/2b64763ea3832715aa035b3c12f3febef7a06602b0842e1ba6bdcaa4a15b88cc?s=96&d=mm&r=g\",\"caption\":\"Zojirushi America Corporation\"},\"description\":\"Treasuring Everyday Life\",\"sameAs\":[\"https:\/\/www.zojirushi.com\"],\"url\":\"https:\/\/www.zojirushi.com\/blog\/author\/admin\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Essentials of Japanese Cooking: \u00a0Umami and Dashi - Zojirushi Food &amp; Culture Blog","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/","og_locale":"en_US","og_type":"article","og_title":"Essentials of Japanese Cooking: \u00a0Umami and Dashi","og_description":"Last month we began our exploration of umami, the \u201cdelicious taste\u201d discovered by Dr. Kikunae Ikeda in 1908. Umami is the rich flavor imparted from foods that contain high levels of glutamates, a type of amino acid that, when ingested, tells the brain that the food the body is about to receive is savory, desirable [&hellip;]","og_url":"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/","og_site_name":"Zojirushi Food &amp; Culture Blog","article_publisher":"https:\/\/www.facebook.com\/zojirushiusa","article_published_time":"2016-06-21T01:00:11+00:00","article_modified_time":"2020-12-15T17:46:09+00:00","og_image":[{"url":"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2016\/05\/ichibandashi02.jpg","type":"","width":"","height":""}],"author":"Zojirushi America Corporation","twitter_card":"summary_large_image","twitter_creator":"@zojirushiusa","twitter_site":"@zojirushiusa","twitter_misc":{"Written by":"Zojirushi America Corporation","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/#article","isPartOf":{"@id":"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/"},"author":{"name":"Zojirushi America Corporation","@id":"https:\/\/www.zojirushi.com\/blog\/#\/schema\/person\/dab91f185d78e3c0414a7174a6598b10"},"headline":"Essentials of Japanese Cooking: \u00a0Umami and Dashi","datePublished":"2016-06-21T01:00:11+00:00","dateModified":"2020-12-15T17:46:09+00:00","mainEntityOfPage":{"@id":"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/"},"wordCount":647,"commentCount":0,"publisher":{"@id":"https:\/\/www.zojirushi.com\/blog\/#organization"},"image":{"@id":"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/#primaryimage"},"thumbnailUrl":"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2016\/05\/ichibandashi02.jpg","keywords":["bonito","dashi","foodie","Japan","ryori","savory","seaweed","shiitake","umami"],"articleSection":["Essentials of Japanese Cooking"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/","url":"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/","name":"Essentials of Japanese Cooking: \u00a0Umami and Dashi - Zojirushi Food &amp; Culture Blog","isPartOf":{"@id":"https:\/\/www.zojirushi.com\/blog\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/#primaryimage"},"image":{"@id":"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/#primaryimage"},"thumbnailUrl":"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2016\/05\/ichibandashi02.jpg","datePublished":"2016-06-21T01:00:11+00:00","dateModified":"2020-12-15T17:46:09+00:00","breadcrumb":{"@id":"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/#primaryimage","url":"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2016\/05\/ichibandashi02.jpg","contentUrl":"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2016\/05\/ichibandashi02.jpg","width":640,"height":428},{"@type":"BreadcrumbList","@id":"https:\/\/www.zojirushi.com\/blog\/essentials-of-japanese-cooking-umami-and-dashi\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.zojirushi.com\/blog\/"},{"@type":"ListItem","position":2,"name":"Essentials of Japanese Cooking: \u00a0Umami and Dashi"}]},{"@type":"WebSite","@id":"https:\/\/www.zojirushi.com\/blog\/#website","url":"https:\/\/www.zojirushi.com\/blog\/","name":"Zojirushi Food & Culture Blog","description":"Treasuring Everyday Life","publisher":{"@id":"https:\/\/www.zojirushi.com\/blog\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.zojirushi.com\/blog\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.zojirushi.com\/blog\/#organization","name":"Zojirushi","url":"https:\/\/www.zojirushi.com\/blog\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.zojirushi.com\/blog\/#\/schema\/logo\/image\/","url":"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2023\/03\/zojirushi-logo-square-696x696-1.jpg","contentUrl":"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2023\/03\/zojirushi-logo-square-696x696-1.jpg","width":696,"height":696,"caption":"Zojirushi"},"image":{"@id":"https:\/\/www.zojirushi.com\/blog\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/zojirushiusa","https:\/\/x.com\/zojirushiusa","http:\/\/www.instagram.com\/zojirushiamerica\/","http:\/\/www.youtube.com\/user\/ZojirushiAmerica"]},{"@type":"Person","@id":"https:\/\/www.zojirushi.com\/blog\/#\/schema\/person\/dab91f185d78e3c0414a7174a6598b10","name":"Zojirushi America Corporation","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.zojirushi.com\/blog\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/2b64763ea3832715aa035b3c12f3febef7a06602b0842e1ba6bdcaa4a15b88cc?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/2b64763ea3832715aa035b3c12f3febef7a06602b0842e1ba6bdcaa4a15b88cc?s=96&d=mm&r=g","caption":"Zojirushi America Corporation"},"description":"Treasuring Everyday Life","sameAs":["https:\/\/www.zojirushi.com"],"url":"https:\/\/www.zojirushi.com\/blog\/author\/admin\/"}]}},"_links":{"self":[{"href":"https:\/\/www.zojirushi.com\/blog\/wp-json\/wp\/v2\/posts\/2098","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.zojirushi.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.zojirushi.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.zojirushi.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.zojirushi.com\/blog\/wp-json\/wp\/v2\/comments?post=2098"}],"version-history":[{"count":1,"href":"https:\/\/www.zojirushi.com\/blog\/wp-json\/wp\/v2\/posts\/2098\/revisions"}],"predecessor-version":[{"id":2102,"href":"https:\/\/www.zojirushi.com\/blog\/wp-json\/wp\/v2\/posts\/2098\/revisions\/2102"}],"wp:attachment":[{"href":"https:\/\/www.zojirushi.com\/blog\/wp-json\/wp\/v2\/media?parent=2098"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.zojirushi.com\/blog\/wp-json\/wp\/v2\/categories?post=2098"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.zojirushi.com\/blog\/wp-json\/wp\/v2\/tags?post=2098"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}