Collection: Japanese food and side dishes that pair well with Japanese wine.

JWINE = 100% Japanese Grapes

This is a special feature on pairing JWINE with Japanese food and side dishes .

You can savor the aroma of sesame oil and the texture of burdock root as you chew.
I chose a wine that would complement the flavor of kinpira gobo (braised burdock root).

The dishes mainly consist of root vegetables and have a sweet flavor.
A crisp, dry wine is recommended to neutralize the richness of the meat's fat.

A side dish where the broth slowly seeps out when you put it in your mouth.
I chose a dry wine to bring out the flavor.

For this classic root vegetable stew made with shiitake mushrooms and chicken broth, we recommend a slightly chilled wine to complement the dish.

I simmered a slightly fatty fish and daikon radish thoroughly, and chose a medium-bodied wine that wouldn't overpower the flavor of the dish.

We recommend these classic Japanese side dishes, which make the most of the aroma and sweetness of the broth, paired with a crisp wine!

This side dish features the refreshing taste of hijiki seaweed and a light, savory broth.
I chose a wine with a balanced flavor.

A dish made with fatty chicken wings, seasoned with vinegar for a refreshing taste.
I chose a slightly sweet wine to go with the chicken wings, which had a subtle tang from the vinegar and a hint of sweetness.