Statements (58)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:motorcycle
|
| gptkbp:availability |
available in restaurants
|
| gptkbp:average_temperature |
cooked at 60° C
|
| gptkbp:body_style |
fan-shaped
radiating ridges ears on the shell |
| gptkbp:color |
brown to green
white to cream pearly white white to pale orange |
| gptkbp:composed_of |
up to 1 cm
|
| gptkbp:conservation_status |
not endangered
|
| gptkbp:cooking_method |
3-5 minutes
raw steamed fried sautéed cooked |
| gptkbp:cuisine |
gptkb:cocktail
gptkb:product grilled |
| gptkbp:cultural_significance |
important in Japanese cuisine
|
| gptkbp:exported_to |
exported to various countries
|
| gptkbp:fishing_regulations |
varies by region
dredging trawling |
| gptkbp:flavor |
sweet and delicate
|
| gptkbp:growth_rate |
fast-growing
|
| gptkbp:habitat |
coastal waters of Japan
|
| https://www.w3.org/2000/01/rdf-schema#label |
Japanese scallop
|
| gptkbp:larval_stage |
planktonic
settle on the ocean floor |
| gptkbp:market |
popular in seafood markets
imported by seafood markets |
| gptkbp:nutritional_value |
high in protein
low in fat |
| gptkbp:pairing |
pairs well with butter
pairs well with garlic pairs well with citrus |
| gptkbp:predators |
gptkb:fish
sea otters |
| gptkbp:region |
gptkb:Hokkaido
gptkb:Aomori |
| gptkbp:related_species |
Atlantic scallop
Californian scallop |
| gptkbp:reproduction |
spawning in spring
|
| gptkbp:scientific_name |
gptkb:Mizuhopecten_yessoensis
|
| gptkbp:season |
available year-round
|
| gptkbp:shelf_life |
frozen for up to 6 months
fresh for 1-2 days |
| gptkbp:size |
up to 15 cm in diameter
|
| gptkbp:species |
farmed in Japan
|
| gptkbp:strategic_importance |
commercial fishing
|
| gptkbp:sustainability |
sustainable aquaculture practices
|
| gptkbp:texture |
firm
|
| gptkbp:values |
varies by season
|
| gptkbp:bfsParent |
gptkb:Pectinidae
|
| gptkbp:bfsLayer |
4
|