Statements (45)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:food
|
| gptkbp:contrastsWith |
gptkb:Kansai_cuisine
|
| gptkbp:countryOfOrigin |
gptkb:Japan
|
| gptkbp:cuisine |
stronger flavors than Kansai cuisine
uses bonito-based dashi uses dark soy sauce uses more mirin uses more oil uses more sugar |
| gptkbp:culturalSignificance |
gptkb:city
gptkb:Edo_period |
| https://www.w3.org/2000/01/rdf-schema#label |
Kanto cuisine
|
| gptkbp:notableCity |
gptkb:Tokyo
gptkb:Yokohama gptkb:Chiba gptkb:Saitama |
| gptkbp:notableDish |
gptkb:sukiyaki
gptkb:kabayaki gptkb:monjayaki gptkb:tempura gptkb:yakitori chanko nabe udon oden soba unagi tonkatsu futomaki anago sushi |
| gptkbp:notableIngredient |
gptkb:meat
gptkb:oil gptkb:rice gptkb:seafood gptkb:sugar gptkb:nori gptkb:bonito garlic noodles vegetables mirin dark soy sauce anago |
| gptkbp:regionOfOrigin |
gptkb:Kanto_region
|
| gptkbp:bfsParent |
gptkb:Kitchen_of_Japan
|
| gptkbp:bfsLayer |
7
|