Statements (47)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:mollusks
|
| gptkbp:associated_with |
seafood dishes
gourmet dining oyster bars |
| gptkbp:availability |
available year-round
|
| gptkbp:benefits |
boosts immune system
supports heart health promotes skin health |
| gptkbp:cooking_method |
raw
grilled steamed |
| gptkbp:cultivation |
local farmers
bottom culture suspended culture rack cultivation |
| gptkbp:cultural_significance |
gptkb:festivals
local cuisine culinary traditions |
| gptkbp:environmental_impact |
improve water quality
filter feeders minimal impact on ecosystem |
| gptkbp:exported_to |
gptkb:various_countries
|
| gptkbp:fishing_regulations |
regulated by local authorities
sustainable harvesting practices |
| gptkbp:flavor_profile |
sweet and briny
|
| gptkbp:harvested_during |
winter months
|
| https://www.w3.org/2000/01/rdf-schema#label |
Yamaguchi Oysters
|
| gptkbp:is_found_in |
gptkb:Yamaguchi_Prefecture
|
| gptkbp:known_for |
high quality
|
| gptkbp:local_economy |
supports local businesses
boosts tourism provides jobs |
| gptkbp:nutritional_value |
high in protein
contains omega-3 fatty acids rich in zinc |
| gptkbp:pairing |
gptkb:sake
gptkb:wine champagne |
| gptkbp:research |
evaluated for environmental impact
studied for aquaculture techniques analyzed for health benefits |
| gptkbp:served_in |
gptkb:Sushi
|
| gptkbp:sustainability_practices |
eco-friendly farming
|
| gptkbp:values |
varies by season
higher during holidays |
| gptkbp:bfsParent |
gptkb:Yamaguchi,_Japan
|
| gptkbp:bfsLayer |
6
|