{"version":"1.0","provider_name":"Gastrodontin maailma","provider_url":"https:\/\/gastrodontti.fi\/wp","author_name":"Samu","author_url":"https:\/\/gastrodontti.fi\/wp\/author\/samu\/","title":"Shichimi t\u014dgarashi. Seitsem\u00e4n maun pippuri. &ndash; Gastrodontin maailma","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\"><a href=\"https:\/\/gastrodontti.fi\/wp\/2019\/03\/13\/shichimi-togarashi-seitseman-maun-pippuri\/\">Shichimi t\u014dgarashi. Seitsem\u00e4n maun pippuri.<\/a><\/blockquote>\n<script type='text\/javascript'>\n<!--\/\/--><![CDATA[\/\/><!--\n\t\t\/*! This file is auto-generated *\/\n\t\t!function(d,l){\"use strict\";var e=!1,o=!1;if(l.querySelector)if(d.addEventListener)e=!0;if(d.wp=d.wp||{},!d.wp.receiveEmbedMessage)if(d.wp.receiveEmbedMessage=function(e){var t=e.data;if(t)if(t.secret||t.message||t.value)if(!\/[^a-zA-Z0-9]\/.test(t.secret)){var r,a,i,s,n,o=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),c=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]');for(r=0;r<c.length;r++)c[r].style.display=\"none\";for(r=0;r<o.length;r++)if(a=o[r],e.source===a.contentWindow){if(a.removeAttribute(\"style\"),\"height\"===t.message){if(1e3<(i=parseInt(t.value,10)))i=1e3;else if(~~i<200)i=200;a.height=i}if(\"link\"===t.message)if(s=l.createElement(\"a\"),n=l.createElement(\"a\"),s.href=a.getAttribute(\"src\"),n.href=t.value,n.host===s.host)if(l.activeElement===a)d.top.location.href=t.value}}},e)d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",t,!1),d.addEventListener(\"load\",t,!1);function t(){if(!o){o=!0;var e,t,r,a,i=-1!==navigator.appVersion.indexOf(\"MSIE 10\"),s=!!navigator.userAgent.match(\/Trident.*rv:11\\.\/),n=l.querySelectorAll(\"iframe.wp-embedded-content\");for(t=0;t<n.length;t++){if(!(r=n[t]).getAttribute(\"data-secret\"))a=Math.random().toString(36).substr(2,10),r.src+=\"#?secret=\"+a,r.setAttribute(\"data-secret\",a);if(i||s)(e=r.cloneNode(!0)).removeAttribute(\"security\"),r.parentNode.replaceChild(e,r)}}}}(window,document);\n\/\/--><!]]>\n<\/script><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/gastrodontti.fi\/wp\/2019\/03\/13\/shichimi-togarashi-seitseman-maun-pippuri\/embed\/\" width=\"600\" height=\"338\" title=\"&#8221;Shichimi t\u014dgarashi. Seitsem\u00e4n maun pippuri.&#8221; &#8212; Gastrodontin maailma\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe>","thumbnail_url":"https:\/\/gastrodontti.fi\/wp\/wp-content\/uploads\/2019\/03\/artikkelikuva-shichimi.jpg","thumbnail_width":1600,"thumbnail_height":1201,"description":"Yleens\u00e4 ottaen japanilaiset eiv\u00e4t juurikaan mausta ruokiaan, vaan maustaminen tehd\u00e4\u00e4n raaka-aineilla. Sen japanilaiset tosin osaavatkin todella hyvin. Silloin kun japanilaiset k\u00e4ytt\u00e4v\u00e4t mausteita, se on usein shichimi t\u014dgarashia eli &#8217;seitsem\u00e4n maun pippuria&#8217;. T\u00e4ll\u00e4 mausteella on historiaa. Se on py\u00f6rinyt japanilaisten kulhoissa jo 1600-luvulta asti. Sen kehitteli Edo-kaudella vuonna 1625 Tokiossa Yagenbori-niminen yrttil\u00e4\u00e4k\u00e4ri, joka myi sekoitusta alunperin [&hellip;]"}