Washoku, traditional Japanese cuisine
GPTKB entity
Statements (51)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:cultural_heritage
Japanese cuisine |
| gptkbp:countryOfOrigin |
gptkb:Japan
|
| gptkbp:culturalSignificance |
respect for nature
seasonal ingredients aesthetics of presentation family and community celebration |
| gptkbp:dietaryRestriction |
low fat
emphasis on freshness balance of taste and nutrition high in umami |
| https://www.w3.org/2000/01/rdf-schema#label |
Washoku, traditional Japanese cuisine
|
| gptkbp:mainIngredient |
gptkb:algae
gptkb:fish gptkb:rice vegetables soy products |
| gptkbp:notableDish |
gptkb:fish
gptkb:tempura sashimi pickles miso soup rice balls nimono tsukemono |
| gptkbp:recognizedBy |
gptkb:UNESCO
|
| gptkbp:relatedDish |
gptkb:café
dish shochu |
| gptkbp:relatedUtensil |
gptkb:rice
dish chopsticks teapot tray bento box rice bowl bamboo mat (makisu) knife (hocho) miso soup bowl sake cup |
| gptkbp:style |
gptkb:ichiju-sansai
kaiseki bento kaiseki ryori |
| gptkbp:UNESCOWorldHeritageSite |
2013
|
| gptkbp:相关节日 |
gptkb:Obon
Cherry Blossom Viewing (Hanami Bento) Children's Day (Kashiwa-mochi) New Year (Osechi Ryori) |
| gptkbp:bfsParent |
gptkb:Intangible_Heritage
|
| gptkbp:bfsLayer |
5
|