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 Menorca wine, legumes and foods pickled in salt. The substratum of Arab culture is also important, as well as additions from French and English cuisine in particular, owing to their respective periods of domination in the eighteenth century. Being a small island meant that the region passed through periods of scarcity, for various reaons, yet very flavourful dishes were still created despite also being very modest. Simpler versions of dishes that once belonged only to a minority were created, that were now accessible to everyone, under any circumstances. This is known as 'survival cuisine', and it is not absolutely exclusive to