Statements (33)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:food
Japanese cuisine |
| gptkbp:aroma |
pungent
|
| gptkbp:benefit |
supports bone health
supports gut health |
| gptkbp:color |
brown
|
| gptkbp:consumedIn |
breakfast
|
| gptkbp:contains |
natto kinase
|
| gptkbp:cookingMethod |
1-2 days
|
| gptkbp:countryOfOrigin |
gptkb:Japan
|
| gptkbp:fermentation |
gptkb:Bacillus_subtilis
|
| gptkbp:flavor |
strong
|
| https://www.w3.org/2000/01/rdf-schema#label |
Natto (fermented soybeans)
|
| gptkbp:mainIngredient |
soy
soybeans |
| gptkbp:nutrient |
gptkb:protein
gptkb:fiber gptkb:vitamin_A probiotics |
| gptkbp:region |
gptkb:Kanto_region
gptkb:Tohoku_region |
| gptkbp:relatedDish |
gptkb:cheonggukjang
tempeh miso |
| gptkbp:sells |
packaged food
|
| gptkbp:servedWith |
green onions
raw egg |
| gptkbp:texture |
sticky
|
| gptkbp:traditionalUse |
with mustard
with rice with soy sauce |
| gptkbp:bfsParent |
gptkb:Ibaraki_Prefecture
|
| gptkbp:bfsLayer |
5
|