Classifier Instance:

Anchor text: dòujiàng (豆酱)
Target Entity: Tauchu
Preceding Context: is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus , the most typical miso being made with soy. 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 , a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. There is a very wide variety of miso available. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory. The traditional Chinese analogue of miso is known as
Succeeding Context:
Paragraph Title: null
Source Page: Miso

Ground Truth Types:

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Predicted Types:

TypeConfidenceDecision
wordnet_artifact_100021939-0.9252331695048824 0
wordnet_event_100029378-1.5116674042770548 0
wordnet_organization_108008335-1.3894870166289128 0
wordnet_person_100007846-1.291063574014577 0
yagoGeoEntity-0.8861456917881322 0
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|  |---wordnet_organization_108008335
|  |---wordnet_person_100007846
|  |---yagoGeoEntity