|
gptkbp:instanceOf
|
Japanese cuisine
|
|
gptkbp:countryOfOrigin
|
gptkb:Japan
|
|
gptkbp:culturalSignificance
|
aesthetics
hospitality
balance
seasonality
|
|
gptkbp:dietaryRestriction
|
umami
five colors
five flavors
five methods
|
|
gptkbp:eatenWith
|
bowls
chopsticks
bento boxes
|
|
gptkbp:exportedTo
|
worldwide
|
|
gptkbp:hasCompanion
|
gptkb:café
dish
pickles
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Japanese Washoku
|
|
gptkbp:influencedBy
|
gptkb:Chinese_cuisine
Buddhist cuisine
Western cuisine
|
|
gptkbp:mainIngredient
|
gptkb:algae
gptkb:fish
gptkb:rice
vegetables
soy products
|
|
gptkbp:notableDish
|
gptkb:fish
gptkb:tempura
gptkb:yakitori
gptkb:okonomiyaki
kaiseki
sashimi
udon
miso soup
soba
tonkatsu
|
|
gptkbp:popularFor
|
gptkb:Asia
gptkb:Europe
gptkb:United_States
|
|
gptkbp:recognizedBy
|
gptkb:UNESCO
|
|
gptkbp:style
|
shared dishes
individual portions
|
|
gptkbp:UNESCOWorldHeritageSite
|
2013
|
|
gptkbp:相关节日
|
gptkb:Obon
New Year (Osechi Ryori)
Cherry Blossom Viewing (Hanami)
|
|
gptkbp:bfsParent
|
gptkb:Intangible_Cultural_Properties
|
|
gptkbp:bfsLayer
|
7
|