Statements (51)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
rice variety
|
| gptkbp:characteristics |
high starch content
sweet flavor glossy appearance excellent water absorption |
| gptkbp:colors |
white
|
| gptkbp:cookingMethod |
autumn
steamed boiled used in desserts used in salads used in soups used in sushi used in casseroles used in stir-fries used in curries used in fried rice used in rice dishes used in onigiri used in pilaf used in porridge used in rice balls used in rice bowls used in rice cakes used in rice casseroles used in rice curries used in rice desserts used in rice dumplings used in rice pilaf used in rice pudding used in rice salads used in rice soups used in rice stir-fries used in risotto used in sushi rolls |
| gptkbp:decidedBy |
sake brewers
|
| gptkbp:firstAwarded |
20th century
|
| gptkbp:flag |
50% or less
|
| gptkbp:flavorProfile |
umami
|
| gptkbp:grainComposition |
short grain
|
| https://www.w3.org/2000/01/rdf-schema#label |
Yamada Nishiki rice
|
| gptkbp:marketedAs |
premium sake rice
|
| gptkbp:nutritionalValue |
high in carbohydrates
low in fat contains protein |
| gptkbp:origin |
gptkb:Japan
|
| gptkbp:region |
gptkb:Hyogo_Prefecture
gptkb:Okayama_Prefecture |
| gptkbp:relatedTo |
gptkb:Koshihikari_rice
|
| gptkbp:texture |
sticky
|
| gptkbp:usedFor |
sake production
|