Statements (47)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
Noodles
|
| gptkbp:built |
Wheat flour
|
| gptkbp:colors |
White
|
| gptkbp:community_service |
Low in fat
Source of energy Contains protein Contains vitamins Contains minerals |
| gptkbp:cookingMethod |
Boiling
Simmering Stir-frying Homemade Instant noodles Deep-frying 10-12 minutes Restaurant-style Freshly made noodles Chilled noodles Frozen_noodles Dried_noodles |
| gptkbp:cuisine |
gptkb:Japanese_cuisine
|
| gptkbp:culturalEvents |
Udon_festivals
|
| gptkbp:culturalSignificance |
Traditional_Japanese_dish
|
| gptkbp:famousFor |
East_Asia
|
| gptkbp:famousRival |
Nabeyaki Udon hot pot
Udon_soup Yaki_Udon_stir-fry |
| gptkbp:hasCitations |
Egg
Tofu Green onions Tempura |
| https://www.w3.org/2000/01/rdf-schema#label |
Udon noodles
|
| gptkbp:nutritionalValue |
High in carbohydrates
|
| gptkbp:origin |
gptkb:Japan
|
| gptkbp:pairing |
Soy sauce
Miso Dashi |
| gptkbp:servedIn |
gptkb:Zaru_Udon
Broth Kake Udon |
| gptkbp:shape |
Long strands
|
| gptkbp:shelfLife |
Dry udon lasts longer than fresh udon
|
| gptkbp:texture |
Thick and chewy
|
| gptkbp:variant |
gptkb:Zaru_Udon
gptkb:Nabeyaki_Udon Yaki Udon Kake Udon |