Task: Column-type-annotation (source dataset: SemTab2019)

Your task is to annotate the target entity column in the input table with the DBPedia ontology that can most accurately describe all entities in the column (i.e. use the most fine grained ontology class name that can describe all entities in the column).

No explanation, return the ontology class in JSON format: {"DBpedia ontology class": "<DBpedia ontology class>"}. Please note that DBpedia ontology classes are in the format of "http://dbpedia.org/ontology/<class_name>".

Input Table:
| col0                 | col1           | col2                                                                                                                                          | col3                           |
|:---------------------|:---------------|:----------------------------------------------------------------------------------------------------------------------------------------------|:-------------------------------|
| Nasi kerabu          | M. cuisine     | Rice cooked with clitoria ternatea (butterfly-pea) flowers or turmeric, various herbs, anchovy sauce orbudu                                   | Room temperature               |
| Nasi kebuli          | A. Indonesians | Ricewith minyak samin (ghee) spiced and served with goat meat                                                                                 | Hot                            |
| Nasi dagang          | M. cuisine     | Rice with cooked incoconut milkserved with Malay fish,chicken and prawn Curry                                                                 | Hot or room temperature        |
| Nasi bogana          | J. people      | Rice with side dishes wrapped inside banana leaf                                                                                              | Hot or room temperature        |
| Nasi bakar           | I. cuisine     | Seasoned rice with various ingredients wrapped inbanana leafand grilled upon charcoal fire.                                                   | Hot                            |
| Nachos               | I. Anaya       | Tortilla chips, nacho cheese or shredded cheese,salsa                                                                                         | Warm                           |
| Mochi ice cream      | F. Hashimoto   | Mochi,ice cream,powdered sugar                                                                                                                | Cold                           |
| Mie ayam             | O. Chinese     | Noodle, chicken meat,soy sauce,garlic,cooking oil(from chicken fat or vegetable oil), chickenbroth,chinese cabbage,scallions                  | Hot                            |
| Lontong Cap Go Meh   | Java           | Lontongtopped withopor ayam, sayur lodeh, sambal goreng ati, pindang telur, koya powder, sambal, and krupuk                                   | Hot                            |
| Lontong              | I. cuisine     | compressed rice cooked inbanana leaf                                                                                                          | Room temperature               |
| Lekor                | M. people      | Fish,sago flour                                                                                                                               | Hot                            |
| Lalab                | S. people      | Various raw vegetables served with sambal terasi                                                                                              | Cold or room temperature       |
| Kwetiau goreng       | Peranakan      | Fried flat noodles with chicken, meat, beef, prawn or crab                                                                                    | Hot                            |
| Kuluban              | J. Regency     | Steamedvegetablesalad, shreddedcoconutdressing                                                                                                | Mostly served with main course |
| Kue putu             | Puttu          | Rice flour, palm sugar, grated coconut                                                                                                        | Room temperature               |
| Kue lapis            | B. people      | Rice flour, sugar, coconut milk                                                                                                               | Room temperature               |
| Krupuk kulit         | I. cuisine     | Cattle skin (cow or water buffalo), diced, sun dried, and fried in ample of coconut oil                                                       | Room temperature               |
| Krechek              | J. cuisine     | Rambak orkrupuk kulit, potato and soybeans cooked in spicy coconut milk stew with chili peppers                                               | Hot or room temperature        |
| Kelan Antep          | J. Regency     | Meatnot fat (beef,lamborgoat),water,garlic,red onion,red pepper,sour,galangal,bay leaf.                                                       | Hot or room temperature        |
| Kaya toast           | M. Chinese     | kaya(coconut jam)                                                                                                                             | Hot                            |
| Karedok              | S. people      | Rawvegetables,peanut sauce,krupuk                                                                                                             | Room temperature               |
| Johnny Marzetti      | C. Ohio        | Pasta,ground beef,tomatoes.                                                                                                                   | Hot                            |
| Jemput-jemput        | Malays         | Flour, (Alternative ingredients for flavours:banana,anchovies,prawns,onionormaize)                                                            | Hot                            |
| Ikan goreng          | I. cuisine     | Fish, seasoned withgarlic,shallotsand other spices anddeep friedincoconut oil                                                                 | Hot                            |
| Ikan bakar           | I. cuisine     | Fish, seasoned withgarlic,shallotsand other spicesgrilledoncharcoal                                                                           | Hot                            |
| Iga penyet           | J. cuisine     | "Squeezed"beef ribsserved withsambal                                                                                                          | Hot                            |
| Hot Brown            | B. Hotel       | Turkey,bacon,Mornay sauce                                                                                                                     | Hot                            |
| Gudeg                | J. cuisine     | Youngjackfruit,coconut milk,palm sugar, chili, various spices,chicken,egg,Tempeh (optional)                                                   | Hot or room temperature        |
| Empal gepuk          | S. people      | Sweet spiced fried beef                                                                                                                       | Hot or room temperature        |
| Doner kebab          | O. Turks       | Lamb,beeforchicken                                                                                                                            | Hot                            |
| Dizé milé            | G. Creole      | Flour,lard,salt,baking powder,water,sugar,lemon,vanilla,cinnamon,nutmeg                                                                       | Cold                           |
| Daun ubi tumbuk      | I. cuisine     | cassavaleaves, pounded and seasoned with spice mixture ofginger,galangal,candlenut,garlic, andlemongrass, along withcoconut milkand ikan teri | Hot or room temperature        |
| Crab in oyster sauce | C. cuisine     | Crabserved inoyster sauce, garlic, ginger and scallion                                                                                        | Hot                            |
| Crab in Padang sauce | P. food        | Crabserved in Padang style hot and spicy sauce, which includes chili pepper, garlic, shallot, ginger, turmeric, candlenut and scallion        | Hot                            |
| Countess             | G. Creole      | Flour,water,lard,eggs,milk powder, (sometimes)sugar,salt,butter                                                                               | Hot                            |
| Confederate cush     | C. S. Army     | salt pork, bacon,cornmeal mush, cubed beef                                                                                                    | Warm                           |
| Clementine cake      | S. Jews        | Clementinefruit and typical cake ingredients                                                                                                  | Cold or warmed                 |
| Chairo               | A. people      | Chuños,onions,carrots,potatoes, white corn,beefandwheatkernels                                                                                | Hot                            |
| Cap cai              | C. Indonesian  | Stir fried vegetables                                                                                                                         | Hot                            |

Target entity column: col1



col_id: 1
label: http://dbpedia.org/ontology/EthnicGroup
okay_annotation: nan
csv: v16_290
col_name: col1
case_id: 665