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
Cuisine of the Mizrahi Jews turmeric, and nutmeg. Holiday meals start with at least a dozen small salads. Mizrahi cuisine allows the use of kitniyot, which is forbidden amongst the Ashkenazim. Kitniyot, are legumes and some grains, which include rice and a variety of beans and pulses. Whereas charoset in Ashkenazi homes is a blend of chopped apples and nuts spiced with wine and cinnamon, Mizrahi charoset is often based on dried fruits, especially dates and is much thicker in consistency. Other Mizrahi Jewish dishes are "tebit", a chicken and rice dish, and "ingriyi", sweet and sour meat topped with aubergines, both from the cuisine