THE JAPANESE: In 1922 the Japanese mission commanded by Eizo Yamashina arrives at Brazil, this mission had the importance in the sprouting of vias cities in the north of the Paran, contributing in its alimentary habits. The majority consists of raw foods, valuing its appearance, therefore ' is also eaten; ' with olhos' '. Examples are some sushis in cold plates and the hot plates, that also are several, based always with fish, the use of some vegetables as the turnip, carrot and rice, sleeve and kiwi that they are very used fruits, shoyo, the typical drink, sake, the typical pepper and wasabi. THE TROPEIROS: Through the way of Viamo they had contributed very and with the local culinria, therefore they brought dry foods that if did not spoil, charque known in the south region as dry meat, the maize cassava flour, rice, lard, beans, foods found in the way example the nut. Of these ingredients plates had appeared that had contributed with the fan of options of our state: paoca of meat, paoca of charque, quirera of maize, carreteiro rice, farofa of nut, lombo with nut, pig in tacho, etc. THE MINERS AND NATIVES OF SO PAULO: These two very similar kitchens between itself and of great acceptance.
They are known as culinria caipira, sidewalk in the maize, pig, chicken and egg, having a prescription infinity I contend ingredients as gumbo, jil, maxixe, inhame, cassava, potato-candy, borecole, fruits as goiaba, banana, papaya, pumpkin and others that if transform into excellent compotes and candies of tacho. Also the use of milk to manufacture is great derived as artisan cheeses and candies and many cachaas and artisan liquors. 3. SOME TYPICAL PLATES OF THE PARAN The influence of diverse peoples made with that the alimentary habits were incorporated of different form in each region of the state.