poured with Kombu giving rich flavor in monosodium glutamate. Kukicha is a blend of green tea made of stems, stalks, and twigs. Kuzuyu is a thick herbal tea made with kudzu starch. Matcha is powdered green tea. (Green tea ice cream is flavored with matcha, not ocha.) Mugicha is barley tea, served chilled during summer. Sakurayu is an herbal tea made with pickled cherry blossoms. Sencha is steam treated green tea leaves that are then dried. Umecha is a tea drink with umeboshi, which provides a refreshing sourness. Kuwacha is a noncaffeinated tea made with white mulberry leaves. Soft drinks Calpis C.C. Lemon Mitsuya Cider Oronamin C Drink Pocari Sweat Qoo Ramune Yakult Alcoholic beverages Sake () is a rice wine that typically contains 12%–20% alcohol and is made by a double fermentation of rice. Kōjji fungus is first used to ferment the rice starch into sugar. Regular brewing yeast is used in the second fermentation to make alcohol. At traditional meals, it is considered an equivalent to rice and is not simultaneously taken with other rice-based dishes. Side dishes for sake is particularly called sakana (), or otsumami or ate . Shōchū is a distilled beverage, most commonly made from barley, sweet potatoes, or rice. Typically, it contains 25% alcohol by volume. Awamori () Sake () Shōchū () Umeshu () Japanese beer () - leading brands are Sapporo, Asahi and Kirin Japanese whisky - Suntory and Nikka Whisky Distilling are the leading distilleries Imported and adapted foods Japan has incorporated imported food from across the world (mostly from Asia, Europe and to a lesser extent the Americas), and have historically adapted many to make them their own. Foods imported from Portugal in the 16th century Kasutera — sponge cake, originating in Nagasaki. Konpeitō — star shaped sugar candy, the name comes from the Portuguese word (comfit). Pan — bread, introduced by Portugal. (bread is pão in Portuguese.) Japanese bread crumbs, panko, have been popularized by cooking shows. Tempura — so thoroughly adopted that its foreign roots are unknown to most people, including many Japanese. As such, it is considered washoku (, native food). Yōshoku Yōshoku () is a style of Western-influenced food. Breaded seafood or vegetables (, , derived from "fry"), and breaded meat (katsuretsu, , derived from "cutlet" and often contracted to katsu), are usually served with shredded cabbage and/or lettuce, Japanese Worcestershire or tonkatsu sauce and lemon.