http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008005706-A

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_359b75dd3593fdbf5d9e389daa4d8962
classificationIPCAdditional http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
filingDate 2006-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d9f9dd19910de038be3be61f2dca6ee2
publicationDate 2008-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2008005706-A
titleOfInvention Japanese confectionery Inari rice
abstract The present invention provides a food that can be tasted as an integral part of a sardine when eaten by using foods to which various seasonings and foods can be added. A Japanese confectionary-like rice having a vinegar-free cooked rice 12, a rice cake 13 attached to the cooked rice, and a fried skin 11 boiled with a seasoning liquid covering at least a part of the rice 12 and rice cake 13. Make Inari rice. The cooked rice 12 may be wrapped in the fried skin 11 and filled with the rice cake 13 attached to the surface of the cooked rice 12 exposed from the opening of the fried chicken 11. The raw rice of the cooked rice 12 may be sticky rice or glutinous rice, and may be white rice or brown rice. The rice 12 may be red rice or cooked rice, and the rice cake 13 may be one kind selected from red bean rice cake, white rice cake, white rice cake, chestnut rice cake, rice cake, and sesame rice cake. [Selection] Figure 2
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7109824-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014060964-A
priorityDate 2006-06-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate Subject
isDiscussedBy http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID87088
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID5353
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4432
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID3747
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4530
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID64660
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4432
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID309978
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4182
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID3726
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID3885
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4120
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID459109
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID3726
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID57918
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID3983
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID57918
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID213308
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID459109
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID213308
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID309978
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID5353
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID3983
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4217
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID3885
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID416112967
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4217
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID137319711
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID87088
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID35925
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4530
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID3747
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4120
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID64660
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4182
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID35925

Total number of triples: 50.