{"type":"rich","version":"1.0","title":"#433 料理は科学だ（後編）　マグロのうまさ、塩溶性たんぱく質と浸透圧で","author_name":"朝日新聞ポッドキャスト","author_url":"https://www.asahi.com/special/podcasts/","provider_name":"Omny Studio","provider_url":"https://omny.fm","html":"<iframe src=\"https://omny.fm/shows/asahi/433-1/embed\" width=\"100%\" height=\"180\" allow=\"autoplay; clipboard-write; fullscreen\" allowfullscreen frameborder=\"0\" title=\"#433 料理は科学だ（後編）　マグロのうまさ、塩溶性たんぱく質と浸透圧で\"></iframe>","width":600,"height":180}