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gptkbp:instance_of
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gptkb:rice
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gptkbp:availability
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widely available in Japan
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gptkbp:brand
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gptkb:Koshihikari
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gptkbp:color
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gptkb:white
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gptkbp:cooking_method
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steaming
soaking recommended
often served plain
often served with sauces
often served with toppings
often used in festive meals
often used in traditional meals
resting after cooking recommended
rinsing recommended
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gptkbp:cooking_ratio
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1:1.2 rice to water ratio
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gptkbp:cooking_temperature
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medium heat
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gptkbp:cooking_time
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approximately 30 minutes
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gptkbp:cultivar
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gptkb:Oryza_sativa
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gptkbp:cultivation
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paddy field cultivation
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gptkbp:cultural_significance
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important in Japanese culture
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gptkbp:disease_resistance
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moderate disease resistance
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gptkbp:exported_to
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gptkb:various_countries
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gptkbp:farming_region
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gptkb:Niigata_Prefecture
gptkb:Ibaraki_Prefecture
gptkb:Toyama_Prefecture
gptkb:Akita_Prefecture
gptkb:Fukushima_Prefecture
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gptkbp:flavor
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gptkb:sweet
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gptkbp:flavor_profile
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umami flavor
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gptkbp:growing_conditions
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requires a lot of water
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gptkbp:harvest_method
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manual harvesting
mechanical harvesting
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gptkbp:harvest_time
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autumn
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https://www.w3.org/2000/01/rdf-schema#label
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Koshihikari rice
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gptkbp:is_compared_to
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other rice varieties
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gptkbp:is_popular_in
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gptkb:cuisine
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gptkbp:nutritional_value
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high in carbohydrates
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gptkbp:origin
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gptkb:Japan
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gptkbp:pairing
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pairs well with vegetables
pairs well with fish
pairs well with meat
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gptkbp:pest_resistance
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moderate pest resistance
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gptkbp:shelf_life
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1 year when stored properly
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gptkbp:soil_type
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prefers fertile soil
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gptkbp:texture
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sticky
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gptkbp:texture_after_cooking
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soft and chewy
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gptkbp:type
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short-grain rice
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gptkbp:used_in
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gptkb:Sushi
rice dishes
rice cakes
onigiri
donburi
rice balls
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gptkbp:values
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higher than average rice
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gptkbp:water_requirement
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high water requirements
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gptkbp:bfsParent
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gptkb:Niigata
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gptkbp:bfsLayer
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4
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