{ "items" : [
    { "id" : "_:b1217870"
      "properties" : {
        "http://www.w3.org/1999/02/22-rdf-syntax-ns#type" : [ "http://www.w3.org/2002/07/owl#Axiom" ] ,
        "http://www.geneontology.org/formats/oboInOwl#hasDbXref" : [ "Wikipedia:Miso" ] ,
        "http://www.w3.org/2002/07/owl#annotatedProperty" : [ "http://purl.obolibrary.org/obo/IAO_0000115" ] ,
        "http://www.w3.org/2002/07/owl#annotatedSource" : [ "http://purl.obolibrary.org/obo/ENVO_00003898" ] ,
        "http://www.w3.org/2002/07/owl#annotatedTarget" : [ "A food produced by fermenting rice, barley and/or soybeans, with salt and the mold koji-kin (Aspergillus oryzae)."] } } }
