{ "items" : [
    { "id" : "http://dbpedia.org/resource/Miso"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōji (麹), and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru (味噌汁), a Japanese culinary staple." ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Miso_sold_in_Tokyo_foodhall.jpg" ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Miso_sold_in_Tokyo_foodhall.jpg?width=300"] } } }
