I stumbled upon this link while trying to find a recipe for natto spaghetti. Nothing surprising, and I know that many of you can come up with the same or better pairings with the knowledge of food and wine that you already have. However, for anyone intimidated by the varieties of formal and casual Japanese food,this is a great launching point. It has the benefit of being well tested, as far as I can tell. In terms of this being a pairing for Japanese or western tastes, seems to me to be more consistent with western palates (see their kaki fry/breaded fried oysters with Chablis/riesling). For any MS candidates, this might also be a good read in case we ever have to pair for a fusion or asian themed restaurant menu.Also, the blog has some great thought too, even if it hasn't been updated recently!