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gptkbp:instance_of
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gptkb:rice
|
|
gptkbp:aroma
|
fragrant
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|
gptkbp:availability
|
widely available
|
|
gptkbp:brand
|
gptkb:Koshihikari_rice
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|
gptkbp:cooking_method
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gptkb:cuisine
Asian cuisine
boiling
steaming
stovetop
rice cooker
pressure cooker
|
|
gptkbp:cooking_quality
|
excellent
tender
fluffy
moist
sticky when cooked
|
|
gptkbp:cooking_ratio
|
1:1.2 rice to water
|
|
gptkbp:cooking_temperature
|
medium heat
|
|
gptkbp:cooking_time
|
approximately 20 minutes
|
|
gptkbp:cultivation_region
|
gptkb:Niigata_Prefecture
gptkb:Ibaraki_Prefecture
gptkb:Toyama_Prefecture
|
|
gptkbp:cultural_significance
|
important in Japanese culture
used in traditional dishes
symbol of quality rice
|
|
gptkbp:disease_resistance
|
moderate
|
|
gptkbp:exported_to
|
gptkb:various_countries
|
|
gptkbp:grain_color
|
gptkb:white
|
|
gptkbp:growing_conditions
|
requires fertile soil
needs ample water
prefers warm climate
|
|
gptkbp:harvest_time
|
autumn
|
|
gptkbp:harvest_yield
|
high
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Koshihikari
|
|
gptkbp:is_compared_to
|
other rice varieties
|
|
gptkbp:is_popular_in
|
gptkb:Australia
gptkb:Canada
gptkb:Japan
gptkb:United_States
|
|
gptkbp:nutritional_value
|
high in carbohydrates
low in fat
contains protein
|
|
gptkbp:origin
|
gptkb:Japan
|
|
gptkbp:pest_resistance
|
moderate
|
|
gptkbp:shelf_life
|
1 year
|
|
gptkbp:storage_condition
|
cool and dry place
|
|
gptkbp:taste
|
gptkb:sweet
|
|
gptkbp:texture
|
sticky
|
|
gptkbp:used_in
|
gptkb:Sushi
onigiri
|
|
gptkbp:values
|
higher than average rice
|
|
gptkbp:bfsParent
|
gptkb:Koshihikari_rice
|
|
gptkbp:bfsLayer
|
5
|