Statements (22)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:food
|
| gptkbp:consumedIn |
gptkb:breakfast
|
| gptkbp:culturalSignificance |
specialty of Mito city
|
| gptkbp:exportedTo |
various countries
|
| gptkbp:fermentation_agent |
gptkb:Bacillus_subtilis
|
| gptkbp:knownFor |
sticky texture
strong smell |
| gptkbp:mainIngredient |
soybeans
|
| gptkbp:nutritional_benefit |
rich in protein
contains vitamin K2 |
| gptkbp:origin |
gptkb:Mito,_Ibaraki_Prefecture,_Japan
|
| gptkbp:packaging |
small styrofoam containers
|
| gptkbp:popularFor |
gptkb:Japan
|
| gptkbp:serves |
gptkb:butter
gptkb:rice gptkb:dish |
| gptkbp:type |
fermented soybean
|
| gptkbp:used_in |
gptkb:Japanese_cuisine
|
| gptkbp:bfsParent |
gptkb:Mito,_Ibaraki,_Japan
gptkb:Mito,_Ibaraki |
| gptkbp:bfsLayer |
7
|
| https://www.w3.org/2000/01/rdf-schema#label |
Mito Natto
|