Statements (53)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
rice variety
|
| gptkbp:aroma |
fragrant
|
| gptkbp:brand |
gptkb:Koshihikari
|
| gptkbp:breedingSeason |
autumn
|
| gptkbp:climate |
humid subtropical
|
| gptkbp:colors |
white
|
| gptkbp:cookingMethod |
gptkb:Japanese_cuisine
manual approximately 30 minutes steamed organic rice cooker 1:1.2 water to rice absorption method |
| gptkbp:cuisine |
served with vegetables
served with fish served with meat |
| gptkbp:cultivation |
gptkb:Agano_City
|
| gptkbp:cultural_significance |
important_in_Japanese_culture
|
| gptkbp:exportedTo |
limited
|
| gptkbp:fauna |
minimal
|
| gptkbp:flavorProfile |
sweet
umami |
| gptkbp:food_options |
pasta
seafood soup grilled meats sake salads stews noodles pickles soy sauce curries stir-fries dumplings vegetable dishes omelets |
| gptkbp:grainComposition |
short grain
|
| https://www.w3.org/2000/01/rdf-schema#label |
Agano Koshihikari rice
|
| gptkbp:market |
seasonal
|
| gptkbp:nutritionalValue |
high in carbohydrates
|
| gptkbp:offers |
premium
|
| gptkbp:origin |
gptkb:Japan
|
| gptkbp:productionCompany |
rinsed before cooking
|
| gptkbp:shelfLife |
1 year
|
| gptkbp:soilType |
alluvial soil
|
| gptkbp:texture |
sticky
|
| gptkbp:uses |
sushi
onigiri |
| gptkbp:varieties |
gptkb:Koshihikari_rice
|
| gptkbp:waterQuality |
high
local rivers |