|
gptkbp:instance_of
|
gptkb:rice
|
|
gptkbp:absorbency
|
high
|
|
gptkbp:aroma
|
fragrant
|
|
gptkbp:availability
|
seasonal
specialty stores
|
|
gptkbp:average_temperature
|
medium heat
|
|
gptkbp:characteristic
|
high quality
|
|
gptkbp:climate
|
temperate
|
|
gptkbp:color
|
gptkb:white
|
|
gptkbp:cooking_equipment
|
rice cooker
|
|
gptkbp:cooking_method
|
gptkb:Japanese
boiling
traditional
steaming
steamed
traditional Japanese style
rice bowls
1:1.2
absorption method
|
|
gptkbp:cooking_texture
|
sticky and chewy
|
|
gptkbp:cooking_time
|
20 minutes
15-20 minutes
|
|
gptkbp:cooking_yield
|
high
|
|
gptkbp:cuisine
|
gptkb:cuisine
|
|
gptkbp:cultivar
|
gptkb:Oryza_sativa
|
|
gptkbp:cultivation
|
gptkb:manual
mechanical
rice paddies
paddy fields
paddy field cultivation
manual harvesting
|
|
gptkbp:cultural_dish
|
gptkb:Sushi
|
|
gptkbp:cultural_events
|
rice planting festival
|
|
gptkbp:cultural_significance
|
traditional Japanese cuisine
important in Japanese culture
|
|
gptkbp:cultural_symbol
|
symbol of prosperity
|
|
gptkbp:disease_resistance
|
moderate
|
|
gptkbp:flavor
|
gptkb:sweet
|
|
gptkbp:flavor_profile
|
delicate
sweet and umami
|
|
gptkbp:flowering_season
|
gptkb:spring
summer to autumn
transplanting
|
|
gptkbp:food_and_beverage
|
high quality
|
|
gptkbp:food_classification
|
staple food
|
|
gptkbp:food_options
|
staple food in Japan
|
|
gptkbp:food_pairing
|
gptkb:seafood
gptkb:Sushi
|
|
gptkbp:food_texture
|
sticky and chewy
|
|
gptkbp:fruit_type
|
non-hybrid
|
|
gptkbp:grain_color
|
gptkb:white
white with stripes
|
|
gptkbp:grain_length
|
short
|
|
gptkbp:grain_shape
|
round
short grain
|
|
gptkbp:harvest_time
|
moderate
autumn
September to October
medium yield
|
|
gptkbp:has_culture
|
Japanese food culture
|
|
gptkbp:height
|
gptkb:medium
high
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Shima Nishiki
|
|
gptkbp:ingredients
|
washed before cooking
|
|
gptkbp:irrigation_method
|
flood irrigation
|
|
gptkbp:light_requirement
|
full sun
|
|
gptkbp:market
|
high
high demand
premium rice
|
|
gptkbp:nutritional_value
|
high in carbohydrates
|
|
gptkbp:origin
|
gptkb:Japan
|
|
gptkbp:p_hlevel
|
neutral
slightly acidic to neutral
|
|
gptkbp:pairing
|
gptkb:seafood
|
|
gptkbp:pests
|
low
|
|
gptkbp:region
|
gptkb:Niigata_Prefecture
gptkb:Kanto_region
|
|
gptkbp:regional_variety
|
Kanto rice variety
|
|
gptkbp:reproduction
|
gptkb:medium
moderate
|
|
gptkbp:season
|
summer
|
|
gptkbp:shelf_life
|
1 year
|
|
gptkbp:storage
|
cool, dry place
cool and dry place
|
|
gptkbp:suitable_for
|
sushi and onigiri
|
|
gptkbp:sustainability
|
sustainable farming practices
|
|
gptkbp:taste
|
gptkb:sweet
|
|
gptkbp:texture
|
sticky
|
|
gptkbp:traditional_food
|
Japanese cooking
Japanese culinary tradition
Japanese cooking tradition
|
|
gptkbp:used_in
|
gptkb:Sushi
gptkb:sake
|
|
gptkbp:uses
|
gptkb:Sushi
|
|
gptkbp:values
|
high
premium
|
|
gptkbp:varieties
|
gptkb:Koshihikari
|
|
gptkbp:water_requirement
|
high
|