|
gptkbp:instanceOf
|
gptkb:Japanese_cuisine
|
|
gptkbp:celebratedIn
|
gptkb:New_Year
festivals
|
|
gptkbp:cookingMethod
|
emphasis on freshness
minimal processing
seasonal adaptation
|
|
gptkbp:countryOfOrigin
|
gptkb:Japan
|
|
gptkbp:cultural_values
|
social cohesion
respect for tradition
family and community gatherings
|
|
gptkbp:culturalSignificance
|
traditional dietary culture of the Japanese
|
|
gptkbp:dietaryRestriction
|
respect for nature
seasonal ingredients
balance of taste, color, and nutrition
|
|
gptkbp:dishType
|
gptkb:ichiju-sansai
|
|
gptkbp:eatingUtensils
|
plates
bowls
chopsticks
|
|
gptkbp:etymology
|
wa (Japanese) + shoku (food)
|
|
gptkbp:flavor
|
gptkb:dish
gptkb:miso
mirin
dashi
|
|
gptkbp:mainIngredient
|
gptkb:algae
gptkb:fish
gptkb:rice
vegetables
soy products
|
|
gptkbp:notableDish
|
gptkb:fish
gptkb:tempura
sashimi
pickles
miso soup
rice balls
nimono
|
|
gptkbp:recognizedBy
|
gptkb:UNESCO
|
|
gptkbp:relatedDish
|
gptkb:yoshoku
kaiseki
shojin ryori
|
|
gptkbp:style
|
emphasis on natural flavors
seasonal presentation
variety of small dishes
|
|
gptkbp:UNESCOWorldHeritageSite
|
2013
|
|
gptkbp:bfsParent
|
gptkb:Japanese_Intangible_Cultural_Heritage
|
|
gptkbp:bfsLayer
|
8
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Washoku
|