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Brazilian cuisine has European, African and Amerindian influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Ingredients first used by native peoples in Brazil include ''cassava'', ''guaraná'', ''açaí'', ''cumaru'', ''cashew'' and ''tucupi''. From there, the many waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents. For instance, the European immigrants (primarily from Portugal, Italy, Spain, Germany, Poland and Switzerland) were accustomed to a wheat-based diet, and introduced wine, leaf vegetables, and dairy products into Brazilian cuisine. When potatoes were not available they discovered how to use the native sweet manioc as a replacement. Enslaved Africans also had a role in developing Brazilian cuisine, especially in the coastal states. The foreign influence extended to later migratory waves - Japanese immigrants brought most of the food items that Brazilians would associate with Asian cuisine today,〔 (One century of Japanese immigration to Brazil – News –Japanese immigrants helped a 'revolution' in Brazilian agriculture )〕 and introduced large-scale aviaries, well into the 20th century.〔 (One century of Japanese immigration to Brazil – News - Immigrants made a city in São Paulo in a great egg producer )〕 Root vegetables such as cassava (locally known as ''mandioca'', ''aipim'' or ''macaxeira'', among other names), yams, and fruit like açaí, cupuaçu, mango, papaya, guava, orange, passion fruit, pineapple, and hog plum are among the local ingredients used in cooking. Some typical dishes are feijoada, considered the country's national dish;〔Roger, "(Feijoada: The Brazilian national dish )" braziltravelguide.com.〕 and regional foods such as ''vatapá'', ''moqueca'', polenta and acarajé.〔Cascudo, Luis da Câmara. História da Alimentação no Brasil. São Paulo/Belo Horizonte: Editora USP/Itatiaia, 1983.〕 There is also ''caruru'', which consists of okra, onion, dried shrimp, and toasted nuts (peanuts or cashews), cooked with palm oil until a spread-like consistency is reached; ''moqueca capixaba'', consisting of slow-cooked fish, tomato, onion and garlic, topped with cilantro; and ''linguiça'', a mildly spicy sausage. The national beverage is coffee, while cachaça is Brazil's native liquor. Cachaça is distilled from sugar cane and is the main ingredient in the national cocktail, caipirinha. Cheese buns (''pães-de-queijo''), and ''salgadinhos'' such as ''pastéis'', ''coxinhas'', ''risólis'' (from pierogy of Polish cuisine) and ''kibbeh'' (from Arabic cuisine) are common finger food items, while ''cuscuz branco'' (milled tapioca) is a popular dessert. ==Regional cuisines== There is not an exact single "national Brazilian cuisine", but there is an assortment of various regional traditions and typical dishes. This diversity is linked to the origins of the people inhabiting each dam. For instance, the culinary in Bahia is heavily influenced by a mix of African, Indigenous and Portuguese cuisines. Chili (including chili sauces) and palm oil are very common. But in the Northern states, due to the abundance of forest and freshwater rivers, fish and cassava are staple foods. In the deep south like Rio Grande do Sul, the influence shifts more towards ''gaúcho'' traditions shared with its neighbors Argentina and Uruguay, with many meat based products, due to this region livestock based economy - the churrasco, a kind of barbecue, is a local tradition. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Brazilian cuisine」の詳細全文を読む スポンサード リンク
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