|
gptkbp:instance_of
|
gptkb:rice
|
|
gptkbp:absorbency
|
high
|
|
gptkbp:availability
|
seasonal availability
|
|
gptkbp:average_temperature
|
medium heat
|
|
gptkbp:benefits
|
gptkb:power_adapter
gluten-free
|
|
gptkbp:brand
|
gptkb:Koshihikari
|
|
gptkbp:color
|
gptkb:white
|
|
gptkbp:cooking_characteristics
|
requires careful cooking
|
|
gptkbp:cooking_equipment
|
pot
rice cooker
|
|
gptkbp:cooking_method
|
modern
traditional
steaming
|
|
gptkbp:cooking_time
|
20-30 minutes
|
|
gptkbp:cooking_tip
|
let it rest after cooking
use the right water ratio
|
|
gptkbp:cuisine
|
gptkb:cuisine
|
|
gptkbp:cultivar
|
gptkb:Oryza_sativa
|
|
gptkbp:cultivation
|
paddy fields
|
|
gptkbp:cultural_significance
|
symbol of prosperity
important in Japanese culture
used in festivals
|
|
gptkbp:exported_to
|
available internationally
|
|
gptkbp:flavor_profile
|
umami
|
|
gptkbp:grain_size
|
short grain
|
|
gptkbp:harvest_time
|
autumn
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Koshihikari Rice
|
|
gptkbp:market
|
premium rice market
|
|
gptkbp:nutritional_value
|
high in carbohydrates
|
|
gptkbp:origin
|
gptkb:Japan
|
|
gptkbp:popularity
|
high in Japan
|
|
gptkbp:price
|
premium pricing
|
|
gptkbp:produces
|
soaking before cooking
rinsing before cooking
|
|
gptkbp:public_perception
|
high demand among consumers
|
|
gptkbp:region
|
gptkb:Niigata_Prefecture
gptkb:Ibaraki_Prefecture
gptkb:Toyama_Prefecture
gptkb:Akita_Prefecture
gptkb:Fukushima_Prefecture
|
|
gptkbp:shelf_life
|
1 year
|
|
gptkbp:taste
|
gptkb:sweet
compared to other rice varieties
|
|
gptkbp:texture
|
sticky
|
|
gptkbp:texture_comparison
|
compared to other rice varieties
|
|
gptkbp:usage
|
gptkb:Sushi
onigiri
rice bowls
|
|
gptkbp:bfsParent
|
gptkb:Niigata_Prefecture
|
|
gptkbp:bfsLayer
|
5
|