Statements (51)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
Japanese cuisine
|
| gptkbp:associatedWith |
imperial court cuisine
|
| gptkbp:culturalHeritage |
gptkb:Kyoto
|
| gptkbp:emphasizes |
umami
seasonality visual aesthetics |
| https://www.w3.org/2000/01/rdf-schema#label |
Kyo-ryori (Kyoto cuisine)
|
| gptkbp:includes |
kaiseki
yatsuhashi yudofu yuba obanzai |
| gptkbp:influencedBy |
Buddhist vegetarian cuisine (shojin ryori)
|
| gptkbp:knownFor |
seasonal ingredients
delicate flavors artistic presentation |
| gptkbp:mainIngredient |
gptkb:seafood
garlic vegetables |
| gptkbp:notableDish |
yatsuhashi
yudofu yuba kyo-gashi (Kyoto sweets) kyo-tsukemono (Kyoto pickles) |
| gptkbp:originatedIn |
gptkb:Kyoto
|
| gptkbp:recognizedBy |
attention to detail
refined techniques use of local ingredients minimal use of oil subtle seasoning |
| gptkbp:relatedTo |
shojin ryori
kaiseki ryori Kyoto sweets (wagashi) obanzai ryori |
| gptkbp:servedIn |
gptkb:café
festivals seasonal celebrations |
| gptkbp:serves |
traditional tea houses
ryotei |
| gptkbp:uses |
gptkb:fish
miso bamboo shoots dashi light soy sauce Kyo-yasai (Kyoto heirloom vegetables) seasonal pickles vegetable broths white miso yuba (tofu skin) |
| gptkbp:bfsParent |
gptkb:Yasuyuki_Kawahigashi
|
| gptkbp:bfsLayer |
7
|