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
Indonesian cuisine important ingredient for "semur", Indonesian stew. One of the main characteristics of Indonesian cuisine is the wide application of peanuts in many Indonesian signature dishes, such as "satay", "gado-gado", "karedok", "ketoprak", and "pecel". All of these dishes applied ample of "bumbu kacang" (peanut sauce) for flavouring. "Gado-gado" and "Satay" for example have been considered as Indonesian national dishes. Introduced from Mexico by Portuguese and Spanish merchants in the 16th century, peanuts assumed a place within Indonesian cuisine as a key ingredient. Peanuts thrived in the tropical environment of Southeast Asia, and today they can be found, roasted and chopped finely,