Wine Pairing
Wine to pair with tempura, by type: salt, tentsuyu, and kakiage. An Italian importer in Tokyo on choosing the dry Prosecco and crisp whites whose bubbles and acidity wash away the frying oil.
Convenience-store snacks are plenty of fun with wine. Type by type (karaage, dried squid, cheese, chips and more), here is how to match sparkling, white and red to fat, salt and umami, plus easy picks.
Wine pairings for gyoza, explained by our sommelier for pan-fried, boiled and deep-fried styles: why Prosecco works so well, a Veneto table tradition, and how to choose and serve the right bottle for Japan's gyoza culture.
A thorough guide to choosing wine by broth style (shio, shoyu, miso, tonkotsu, and tantanmen). Learn why Prosecco, whose grape was renamed Glera by EU regulation in 2009, is the perfect match for ramen.
"Fried food and wine don't mix." Sound familiar? Actually, it's the opposite. The complex umami...
Wine doesn't pair with Japanese food — that's a misconception. The flavors of washoku —...