In countries where wheat or grains suitable for bread-making were not grown, other crops formed the dietary staple. In Japan, it was rice, though much barley was grown, and bread was only familiar in treaty ports where western trading ships were allowed. However, a series of rice famines in the 19th century led the Japanese to take bread more seriously. By the early 20th century it was common, and made by professional bakers. The usual product was dryish, sweetened, and cakelike. Nowadays, mass-produced western bread has made inroads on the original kinds.