With the World Cup approaching in June, attention is turning to Brazil. A fair offering easy-to-try Brazilian home cooking is being held at the Kitchen Stage on the food floor of Isetan Shinjuku until May 6th. The store is also running a campaign called "Absorrasso do Brasil: Embracing Brazil" from April 30th to May 11th, showcasing Brazilian fashion, food, and art. Leading up to the event, the Kitchen Stage is offering Brazilian home cooking supervised by third-generation Brazilian and Japanese culinary expert Hirata Mari. The Brazilian dishes featured this time are "Feijoada," a black bean and meat stew; "Bobo de Camarao," a coconut-flavored shrimp stew; and "Acai na Tillera," an acai bowl garnering attention as an Amazonian superfruit. Feijoada is a common Brazilian home-cooked dish, often referred to as Brazilian miso soup. A soup made from simmered black beans with salted bacon and sausages is poured over rice flavored with bay leaves. The Brazilian version also combines it with stir-fried kale, a cabbage-like leafy vegetable, oranges, stir-fried cassava flour, and a salsa made from tomatoes and onions. Cassava flour is made from the cassava root, a signature ingredient in Brazil. It's also the raw material for tapioca. Kitchen Stage Executive Chef Yuji Koyama explains, "Since Japan has access to fresh meat, we salt the meat used in our stew for a shorter time than in Brazil, allowing us to bring out the umami." Kale, a rare sight in Japan, is a thick, cabbage-like leafy vegetable. It's mildly bitter and has a firm texture. This dish blends different textures and flavors, and the flavor changes with every bite. The stewed sausage is from Brazil.

Bobo is a dish from Baya State, Brazil, made by simmering shrimp shells and heads in a broth with tomato and coconut sauce. At first glance, it looks like curry, but it has a mild, not spicy, flavor. This dish is also eaten with rice cooked with bay leaves. The distinctive umami flavor of shrimp fills the mouth. Cilantro adds a touch of flavor. Koyama explains, "In Brazil, we make broth using shrimp heads and shells, but this time we added finely chopped shrimp meat to the sauce to add depth of flavor."

For dessert, we have an acai bowl. According to Hirata, "Acai is a fruit originally eaten in the Brazilian Amazon. In Brazil, we blend frozen acai with banana and honey to make a smoothie, which is enjoyed for breakfast or as a snack." At the restaurant, the blended acai is served in a cocktail glass, topped with homemade granola made with nuts and dried fruit and a banana. The chilled acai bowl has a subtle sweetness, with the acidity toned down by the banana and honey. The fragrant texture of the granola adds a touch of flavor. Hirata commented, "Historically, Brazil has had many immigrants from various countries. When tracing the roots of Brazilian cuisine, we often find that it was born from the adaptation of the food cultures of many regions, including Portugal and Africa." During this event, the restaurant will also be serving Brazilian wine and beer to accompany its dishes. Hirata Mari studied at the Cordon Bleu in Paris and worked as a pastry chef at a hotel in São Paulo. She currently travels between Japan and Brazil, sharing the food cultures of both countries. The Brazilian Embassy has given her the seal of approval as the best Brazilian home-cooker.