|
gptkbp:instanceOf
|
gptkb:fish
gptkb:food
|
|
gptkbp:conservationStatus
|
endangered
|
|
gptkbp:contains
|
gptkb:phosphorus
gptkb:fat
calcium
bones
|
|
gptkbp:cookingMethod
|
gptkb:kabayaki
gptkb:dish
gptkb:sushi_topping
hitsumabushi
shirayaki
|
|
gptkbp:eatenWith
|
gptkb:Doyo_no_Ushi_no_Hi
|
|
gptkbp:exportedTo
|
gptkb:Europe
gptkb:Southeast_Asia
gptkb:United_States
|
|
gptkbp:farmedIn
|
gptkb:China
gptkb:Japan
|
|
gptkbp:fishedFor
|
lakes
estuaries
rivers
|
|
gptkbp:foundIn
|
gptkb:China
gptkb:Japan
gptkb:Korea
gptkb:East_Asia
|
|
gptkbp:isJapaneseNameFor
|
freshwater eel
|
|
gptkbp:mainIngredient
|
gptkb:kabayaki
unadon
unajū
|
|
gptkbp:notToBeConfusedWith
|
gptkb:anago_(saltwater_eel)
|
|
gptkbp:preparedBy
|
steaming
grilling
|
|
gptkbp:richIn
|
gptkb:protein
gptkb:vitamin_A
omega-3 fatty acids
|
|
gptkbp:scientificName
|
gptkb:Anguilla_japonica
|
|
gptkbp:season
|
summer
|
|
gptkbp:seasonedWith
|
gptkb:sugar
gptkb:dish
mirin
tare sauce
|
|
gptkbp:servedWith
|
gptkb:rice
sansho pepper
|
|
gptkbp:tradition
|
split down the back (Kanto style)
split down the belly (Kansai style)
|
|
gptkbp:usedInCuisine
|
gptkb:Japanese_cuisine
|
|
gptkbp:bfsParent
|
gptkb:anago_(saltwater_eel)
|
|
gptkbp:bfsLayer
|
7
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
unagi (freshwater eel)
|