Statements (61)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:food
|
| gptkbp:associatedWith |
Ainu people
|
| gptkbp:cookingMethod |
boiling
drying roasting fermenting |
| gptkbp:culturalSignificance |
traditional food of the Ainu people
|
| gptkbp:dietaryStaple |
gptkb:deer
gptkb:fish marina wild vegetables |
| https://www.w3.org/2000/01/rdf-schema#label |
Ainu cuisine
|
| gptkbp:influencedBy |
Japanese cuisine
European folklore |
| gptkbp:mainIngredient |
gptkb:algae
gptkb:fish berries roots game meat wild plants mushrooms |
| gptkbp:notableDish |
inau
ohaw rataskep citatap sito |
| gptkbp:notableIngredient |
gptkb:algae
gptkb:fish gptkb:lake gptkb:pike gptkb:seafood herring shellfish char whale meat acorns bone marrow wild garlic bracken mountain vegetables seal meat lily bulbs dogtooth violet starch fuki (butterbur) |
| gptkbp:preservedIn |
smoking
drying fermenting |
| gptkbp:region |
gptkb:Hokkaido
gptkb:Kuril_Islands gptkb:Sakhalin |
| gptkbp:seasonedWith |
gptkb:salt
fat miso (modern influence) |
| gptkbp:serves |
ritual ceremonies
daily meals Ainu festivals |
| gptkbp:uses |
natural ingredients
minimal seasoning |
| gptkbp:bfsParent |
gptkb:チタタプ
gptkb:Kitchen_of_Japan |
| gptkbp:bfsLayer |
7
|