Statements (49)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
rice variety
|
| gptkbp:aroma |
fragrant
|
| gptkbp:availability |
widely_available_in_Japan
|
| gptkbp:benefits |
gluten-free
provides energy easy to digest |
| gptkbp:brand |
gptkb:Koshihikari
high_in_Japan |
| gptkbp:breedingSeason |
autumn
|
| gptkbp:colors |
white
|
| gptkbp:cookingMethod |
boiling
approximately 30 minutes excellent baking steaming pot soaking before cooking rice cooker fluffing after cooking resting after cooking rinsing before cooking using the right water ratio Japanese_style |
| gptkbp:cultivation |
paddy fields
|
| gptkbp:cultural_significance |
important_in_Japanese_cuisine
|
| gptkbp:exportedTo |
limited_export_outside_Japan
|
| gptkbp:fauna |
moderate
|
| gptkbp:flavorProfile |
sweet
umami |
| https://www.w3.org/2000/01/rdf-schema#label |
Koshihikari Rice
|
| gptkbp:market |
premium rice market
|
| gptkbp:nutritionalValue |
high in carbohydrates
|
| gptkbp:offers |
higher than average rice
|
| gptkbp:origin |
gptkb:Japan
|
| gptkbp:pairing |
pairs well with vegetables
pairs well with fish pairs well with meat |
| gptkbp:primaryUser |
popular among consumers
|
| gptkbp:region |
gptkb:Niigata_Prefecture
gptkb:Ibaraki_Prefecture gptkb:Toyama_Prefecture gptkb:Akita_Prefecture gptkb:Fukushima_Prefecture |
| gptkbp:relatedTo |
compared to other rice varieties
|
| gptkbp:shelfLife |
shorter than other varieties
|
| gptkbp:texture |
sticky
|
| gptkbp:uses |
sushi
sake production |
| gptkbp:waterQuality |
high
|