|
gptkbp:instanceOf
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gptkb:food
|
|
gptkbp:cookingMethod
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steaming
grilling
stir-frying
fermenting
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|
gptkbp:culturalSignificance
|
important in East Asian festivals
|
|
gptkbp:dietaryPattern
|
high in vegetables
low in dairy
moderate in seafood
|
|
gptkbp:includesCuisine
|
gptkb:Chinese_cuisine
gptkb:South_Korean
gptkb:Mongolian_cuisine
gptkb:Japanese_cuisine
|
|
gptkbp:influencedBy
|
gptkb:Buddhism
gptkb:regional_climate
gptkb:Buddhist_cuisine
|
|
gptkbp:mainIngredient
|
gptkb:rice
gptkb:seafood
noodles
vegetables
soy products
|
|
gptkbp:notableDish
|
gptkb:North_Korea
gptkb:fish
gptkb:dish
gptkb:bulgogi
gptkb:tteokbokki
gptkb:yakitori
gptkb:takoyaki
Peking duck
mapo tofu
baozi
|
|
gptkbp:regionOfOrigin
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gptkb:East_Asia
|
|
gptkbp:servedWith
|
gptkb:beer
gptkb:café
gptkb:dish
soju
|
|
gptkbp:usesCondiment
|
gptkb:gochujang
gptkb:dish
gptkb:miso
sesame oil
|
|
gptkbp:usesUtensil
|
chopsticks
soup spoon
rice bowl
|
|
gptkbp:bfsParent
|
gptkb:East_Asian_culture
gptkb:Gingelly
|
|
gptkbp:bfsLayer
|
6
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
East Asian cuisine
|