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
Moroccan cuisine cold-pressed, unrefined olive oil and dried fruits. As in Mediterranean cuisine in general, the staple ingredients include wheat, used for bread and couscous, and olive oil; the third Mediterranean staple, the grape, is eaten as a dessert, though a certain amount of wine is made in the country. Spices are used extensively in Moroccan food. Although some spices have been imported to Morocco through the Arabs for thousands of years, many ingredients—like saffron from Talaouine, mint and olives from Meknes, and oranges and lemons from Fes—are home-grown, and are being exported internationally. Common spices include cinnamon, cumin, turmeric, ginger, paprika,