|
gptkbp:instance_of
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gptkb:rice
|
|
gptkbp:availability
|
gptkb:online_retailers
specialty stores
|
|
gptkbp:characteristic
|
high starch content
sweet flavor
glossy appearance
excellent water absorption
|
|
gptkbp:composed_of
|
short grain
|
|
gptkbp:cooking_equipment
|
gptkb:railway
pot
rice cooker
|
|
gptkbp:cooking_method
|
steaming
sake brewing
Japanese cooking
traditional cooking
|
|
gptkbp:cooking_time
|
approximately 30 minutes
|
|
gptkbp:cultivation
|
organic farming
sustainable practices
conventional farming
manual harvesting
|
|
gptkbp:cultural_events
|
harvest festivals
rice planting festivals
sake festivals
|
|
gptkbp:cultural_significance
|
important in Japanese cuisine
|
|
gptkbp:disease_resistance
|
moderate
|
|
gptkbp:first_cultivated
|
gptkb:20th_century
|
|
gptkbp:flavor_profile
|
umami
|
|
gptkbp:growing_conditions
|
requires fertile soil
needs ample water
prefers warm climate
|
|
gptkbp:harvest_time
|
autumn
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Yamada Nishiki rice
|
|
gptkbp:image_processing
|
polishing
|
|
gptkbp:marketed_as
|
premium rice
|
|
gptkbp:nutritional_value
|
high in carbohydrates
low in fat
contains protein
|
|
gptkbp:origin
|
gptkb:Japan
|
|
gptkbp:pairing
|
gptkb:Sushi
onigiri
rice balls
|
|
gptkbp:pests
|
moderate
|
|
gptkbp:preferred_by
|
sake brewers
|
|
gptkbp:price_range
|
higher than average rice
|
|
gptkbp:region
|
gptkb:Hyogo_Prefecture
gptkb:Okayama_Prefecture
|
|
gptkbp:related_to
|
gptkb:Koshihikari_rice
|
|
gptkbp:storage
|
cool, dry place
|
|
gptkbp:texture
|
sticky
|
|
gptkbp:used_for
|
sake production
|
|
gptkbp:bfsParent
|
gptkb:sake_from_Niigata_Prefecture
|
|
gptkbp:bfsLayer
|
6
|