The Japanese have several tools in their belt to turn up the heat in their dishes. Shichimi togarashi (seven pepper spice), wasabi, karashi (similar to hot mustard), and Koregusu (pungent hot sauce) are just a few ways they like to contribute heat. When looking for a wine to pair with spicy Japanese food, look for something sweet and light bodied. This cuisine typically play are delicate flavors, so it is important to have light bodied wine, so that you do not overpower the food. The sweetness will tame the heat, making the meal more enjoyable. Moscato, Riesling, and Prosecco would make for lovely pairings, as the sweetness will help with the heat of the dishes.