Brazilian cuisine is an amalgamation of African, Amerindian, Asian (mostly Japanese) and European influences. There are variations too which largely depends on the region, as well as the mix of native and immigrant populations. The resultant cuisine is a preservation of regional differences.  Cassava, guaraná, açaí, cumaru, cashewnuts and tucupi are native ingredients. The immigrants brought some of their typical dishes in which they replaced missing ingredients with local equivalents. For instance diet of the European immigrants (primarily from Portugal, Italy, Spain, Germany, Poland and Switzerland) was primarily wheat-based diet. They also introduced wine, leafy vegetables and dairy products into Brazilian cuisine. When potatoes were not available they discovered how to use the native sweet manioc, which is a type of tapioca, as a replacement. The African slaves also helped develop the Brazilian cuisine, especially in the coastal states. Other foreign influence includes Japanese immigrants who brought most of the food items that Brazilians would associate with Asian cuisine today.