1.0E' Cucinahttps://www.ecucina.eu/siteadminhttps://www.ecucina.eu/site/author/admin/Cooking with sakèrich600338<blockquote class="wp-embedded-content" data-secret="Tr8MAiWh5s"><a href="https://www.ecucina.eu/site/en/events/new-cooking-with-sake/">New! Cooking with sakè</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.ecucina.eu/site/en/events/new-cooking-with-sake/embed/#?secret=Tr8MAiWh5s" width="600" height="338" title="“New! Cooking with sakè” — E' Cucina" data-secret="Tr8MAiWh5s" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
/* <![CDATA[ */
/*! This file is auto-generated */
!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);
/* ]]> */
</script>
https://www.ecucina.eu/site/wp-content/uploads/2018/08/MG_0941.jpg1200800Sake is a classic of Japanese cuisine, an alcoholic drink obtained from the fermentation of rice, but how to use it in the kitchen also in its sweeter and less alcoholic version of Mirim?A course with an ethnic flavor is cooking with recipes that use sake to enhance the flavors: a must-try for anyone who is the first time to approach the intriguing drink!