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gptkbp:instanceOf
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gptkb:food
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gptkbp:alsoKnownAs
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Japanese cuisine
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gptkbp:cookingMethod
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boiling
frying
steaming
grilling
raw preparation
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gptkbp:countryOfOrigin
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gptkb:Japan
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gptkbp:culturalSignificance
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gptkb:cultural_heritage
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gptkbp:dietaryRestriction
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use of fermented foods
umami flavor
emphasis on seasonality
presentation aesthetics
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https://www.w3.org/2000/01/rdf-schema#label
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Kitchen of Japan
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gptkbp:mainIngredient
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gptkb:rice
gptkb:seafood
vegetables
soy products
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gptkbp:notableBeverage
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gptkb:beer
gptkb:café
gptkb:umeshu
dish
shochu
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gptkbp:notableDish
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gptkb:shabu-shabu
gptkb:sukiyaki
gptkb:café
gptkb:fish
gptkb:mochi
gptkb:tempura
gptkb:yakitori
gptkb:natto
gptkb:okonomiyaki
gptkb:takoyaki
dish
kaiseki
matcha
sashimi
udon
gyoza
miso soup
soba
onigiri
tonkatsu
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gptkbp:region
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gptkb:Hokkaido_cuisine
gptkb:Kansai_cuisine
gptkb:Kanto_cuisine
gptkb:Kyushu_cuisine
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gptkbp:relatedDish
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gptkb:Chinese_cuisine
gptkb:Ainu_cuisine
gptkb:South_Korean
gptkb:Ryukyuan_cuisine
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gptkbp:bfsParent
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gptkb:Osaka_City
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gptkbp:bfsLayer
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6
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