Statements (60)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
dish
|
| gptkbp:adaptation |
recipes for modern tastes
|
| gptkbp:createdBy |
seasonal menus
vegetarian options miso soup signature dishes customized menus noodle dishes sauces and condiments tempura dishes |
| gptkbp:emphasizes |
food safety practices
umami flavor local flavors |
| gptkbp:has_a_focus_on |
sustainability
customer experience ingredient sourcing presentation of food health benefits of food |
| gptkbp:hasExperienceIn |
culinary classes
|
| https://www.w3.org/2000/01/rdf-schema#label |
Traditional Japanese chefs
|
| gptkbp:includes |
traditional tea ceremonies
|
| gptkbp:influenced |
seasonal ingredients
|
| gptkbp:is_known_for |
attention to detail
sushi preparation |
| gptkbp:is_promoted_through |
Japanese_culinary_heritage
|
| gptkbp:is_used_in |
cultural traditions
community outreach programs farmers tofu food festivals fresh ingredients cooking competitions fusion dishes themed dining experiences seaweed food presentation aesthetics specialized kitchen tools |
| gptkbp:mayHave |
pickled vegetables
|
| gptkbp:mentor |
apprentices
|
| gptkbp:occasion |
bento boxes
ramen |
| gptkbp:participatesIn |
cultural exchanges
|
| gptkbp:provides |
traditional cooking methods
rice vinegar sake in cooking grains like barley specialty salts dashi_stock |
| gptkbp:providesTrainingFor |
many years
|
| gptkbp:servedIn |
sashimi
|
| gptkbp:specialties |
gptkb:Japanese_cuisine
sweets (wagashi) |
| gptkbp:taught |
grilling techniques
|
| gptkbp:training |
knife skills
|
| gptkbp:utilizes |
fermentation
|
| gptkbp:works_with |
local artisans
international cuisines seasonal fish kaiseki restaurants hotels_and_resorts |