Statements (56)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
cuisine
|
| gptkbp:features |
Pork
Seafood Vegetables |
| https://www.w3.org/2000/01/rdf-schema#label |
Ryukyu cuisine
|
| gptkbp:includes |
gptkb:Okinawa_soba
gptkb:Goya_champuru Rafute Taco rice Soki soba |
| gptkbp:isAssociatedWith |
Cultural events
Festivals Sustainability practices Health consciousness |
| gptkbp:isAttendedBy |
Fusion cuisine
International chefs |
| gptkbp:isAvailableIn |
Restaurants
Food markets |
| gptkbp:isCelebratedFor |
Cultural significance
Diversity Food festivals Food tastings Cooking competitions Flavor combinations |
| gptkbp:isCharacterizedBy |
Fermented foods
Unique flavors Use of local ingredients |
| gptkbp:isDocumentedIn |
Cookbooks
Cultural heritage sites Food blogs |
| gptkbp:isFeaturedIn |
Television shows
Documentaries |
| gptkbp:isInfluencedBy |
gptkb:Japanese_cuisine
gptkb:Chinese_cuisine Historical trade routes Indigenous_practices |
| gptkbp:isKnownFor |
Health benefits
Use of herbs and spices Traditional cooking methods Longevity of its people |
| gptkbp:isPartOf |
gptkb:Japanese_cuisine
Culinary_heritage Okinawan_culture |
| gptkbp:isPopularIn |
gptkb:Japan
Worldwide |
| gptkbp:isProminentIn |
Tourism
Culinary_tourism |
| gptkbp:isPromotedBy |
Local chefs
Tourist boards Culinary_festivals Culinary_schools |
| gptkbp:isRecognizedBy |
gptkb:UNESCO
|
| gptkbp:isServedBy |
gptkb:Okinawan_beer
Awamori |
| gptkbp:isTaughtIn |
Culinary_courses
|
| gptkbp:originatesFrom |
gptkb:Okinawa_Prefecture
|