Statements (25)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:food
|
| gptkbp:characteristic |
emphasis on dashi broth
lighter seasoning than Kanto cuisine use of kelp (kombu) use of soy sauce is lighter |
| gptkbp:country |
gptkb:Japan
|
| gptkbp:famousFor |
gptkb:restaurant
seasonal ingredients vegetarian Buddhist cuisine (shojin ryori) |
| https://www.w3.org/2000/01/rdf-schema#label |
Kansai cuisine
|
| gptkbp:influencedBy |
Kyoto imperial cuisine
merchant culture of Osaka |
| gptkbp:notableCity |
gptkb:Kobe
gptkb:Kyoto gptkb:Osaka |
| gptkbp:notableDish |
gptkb:kitsune_udon
gptkb:kushikatsu gptkb:okonomiyaki gptkb:takoyaki yudofu battera sushi osaka-style sushi |
| gptkbp:region |
gptkb:Kansai
|
| gptkbp:bfsParent |
gptkb:Kitchen_of_Japan
|
| gptkbp:bfsLayer |
7
|