|
gptkbp:instance_of
|
gptkb:beef
|
|
gptkbp:associated_with
|
luxury dining experiences
Tochigi Prefecture's culture
|
|
gptkbp:awarded_for
|
gptkb:geographical_feature
|
|
gptkbp:characteristic
|
marbling
|
|
gptkbp:cooked_at
|
high-end steakhouses
|
|
gptkbp:cooking_method
|
grilling
sukiyaki
shabu-shabu
|
|
gptkbp:cuisine
|
gptkb:cuisine
|
|
gptkbp:cultivation
|
grain-fed
|
|
gptkbp:demanded_by
|
gourmets
|
|
gptkbp:exported_to
|
gptkb:various_countries
|
|
gptkbp:famous_for
|
marbled fat
|
|
gptkbp:featured_in
|
gptkb:documentaries
food festivals
cookbooks
|
|
gptkbp:flavor
|
rich
|
|
gptkbp:grades
|
gptkb:A4
A5
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Tochigi beef
|
|
gptkbp:influenced_by
|
traditional Japanese farming practices
|
|
gptkbp:is_a_source_of
|
specific breeds
|
|
gptkbp:is_celebrated_in
|
culinary competitions
culinary arts
food critics
regional dishes
|
|
gptkbp:is_compared_to
|
gptkb:Kobe_beef
|
|
gptkbp:is_enhanced_by
|
marinades
|
|
gptkbp:is_often_accompanied_by
|
gptkb:ISKCON
gptkb:sauce
|
|
gptkbp:is_popular_in
|
gptkb:Japan
|
|
gptkbp:is_promoted_by
|
local tourism boards
local chefs
|
|
gptkbp:is_promoted_through
|
social media
|
|
gptkbp:is_recognized_as
|
luxury food item
|
|
gptkbp:is_recognized_for
|
ethical farming practices
|
|
gptkbp:is_sought_after_by
|
chefs
|
|
gptkbp:known_for
|
high quality
sustainability practices
rich umami flavor
|
|
gptkbp:marketed_as
|
premium product
|
|
gptkbp:origin
|
gptkb:Japan
|
|
gptkbp:pairing
|
gptkb:sake
vegetables
|
|
gptkbp:produced_by
|
gptkb:Tochigi_Prefecture
|
|
gptkbp:raises_funds_for
|
local farmers
|
|
gptkbp:recognized_by
|
gptkb:Japanese_government
|
|
gptkbp:served_in
|
gptkb:rice
fine dining restaurants
high-end restaurants
seasonal ingredients
|
|
gptkbp:texture
|
tender
|
|
gptkbp:type
|
Wagyu
|
|
gptkbp:used_in
|
gptkb:Sushi
bento boxes
hot pot dishes
|
|
gptkbp:bfsParent
|
gptkb:Tochigi_Prefecture
|
|
gptkbp:bfsLayer
|
5
|