Statements (46)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
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 |
dish
miso mirin dashi |
| https://www.w3.org/2000/01/rdf-schema#label |
Washoku
|
| 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:日本人
|
| gptkbp:bfsLayer |
5
|