Japanese wine match for Japanese cuisine. is a red wine grape hybrid developed by (1868–1944) at the in Niigata Prefecture. Kawakami's goal was to develop a grape for wine adapted to Japan's climate. He did this by mixing the type grape with "Muscat Hamburg" type grape to give birth to a red wine grape that is widely used in Japan. Also developed by Kawakami was the variety known as . The characteristics of Muscat Bailey-A are a very grape juice-like flavor and it is most widely used in sweet amakuchi wines. However, in recent years, drier varieties and barrel aged varieties have
Xinjiang cuisine which are used for wine production and other grape products. In Turfan, wine is an important part of the local economy and was known in the Tang dynasty. The wine, called "museles", is commonly made and used by the locals, which is also produced commercially for export outside the region. While it is different from Middle Eastern phyllo dough made Baklava, the same appellation is used for Uyghur nut cake. Dates, raisins, walnuts, and syrups are the ingredients of the nut cake. Xinjiang cuisine Xinjiang cuisine () reflects the cooking styles of many ethnic groups of the Xinjiang region, and