gptkbp:instance_of
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gptkb:Ramen
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gptkbp:broth_type
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gptkb:sauce
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gptkbp:cooking_equipment
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gptkb:Blade
ladle
strainer
cutting board
ramen pot
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gptkbp:cooking_method
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boiling
simmering
stir-frying
sous-vide
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gptkbp:cooking_time
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10-15 minutes
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gptkbp:cuisine
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gptkb:cuisine
main dish
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gptkbp:cultural_significance
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local specialty
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gptkbp:famous_for
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rich flavor
chewy texture
aromatic broth
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gptkbp:flavor_profile
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savory
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gptkbp:food_services
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green onions
nori
chashu
menma
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gptkbp:garnished_with
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pickled ginger
sesame seeds
shredded cabbage
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gptkbp:has_variations
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tonkotsu ramen
miso ramen
shio ramen
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https://www.w3.org/2000/01/rdf-schema#label
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Itami ramen
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gptkbp:influenced_by
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soba noodles
Chinese noodles
Japanese udon
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gptkbp:is_often_accompanied_by
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gptkb:rice
gptkb:Gyarados
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gptkbp:is_often_served_with
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chopsticks
spoon
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gptkbp:is_popular_in
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gptkb:Kansai_region
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gptkbp:main_ingredient
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wheat noodles
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gptkbp:nutritional_value
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high in carbohydrates
low in fat
moderate in protein
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gptkbp:origin
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gptkb:Itami,_Japan
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gptkbp:pairing
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gptkb:sake
gptkb:beer
gptkb:tea
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gptkbp:restaurant
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ramen shop
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gptkbp:served_in
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gptkb:festivals
gptkb:Cricketer
food stalls
condiments
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gptkbp:serving_temperature
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hot
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gptkbp:shelf_life
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dried noodles 1-2 years
fresh noodles 1-2 days
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gptkbp:bfsParent
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gptkb:Itami
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gptkbp:bfsLayer
|
6
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