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 mortar, today sambals is also available as industrial processed products in bottles or jars. Terasi or belacan (shrimp paste) is also an important ingredients for flavouring, usually used in sambal, rujak, or various vegetables dishes. Soy sauce is also an important flavourings in Indonesian cuisine. "Kecap asin" (salty or common soy sauce) was adopted from Chinese cuisine, however Indonesian developed their own "kecap manis" (sweet soy sauce) with generous addition of palm sugar into soy sauce. Sweet soy sauce is an important marinade for barbecued meat and fish, such as satay and grilled fishes. Sweet soy sauce is also an