Tempura occupies an important place in Japanese food culture. This dish is said to have been introduced from Portugal and spread among the common people during the Edo period (1603-1868). Since then, it has evolved into a uniquely Japanese dish, and today it is one of the most popular Japanese dishes loved around the world.
Tempura Types and Ingredients
There are many different types of tempura. In addition to shrimp and vegetables, a variety of ingredients are used depending on the season. You can enjoy seasonal ingredients such as wild vegetables in spring, hamo (pike conger) in summer, mushrooms in fall, and oysters in winter.
How to deep fry tempura
We are very particular about how we deep-fry our tempura. The chef’s skill is tested in every detail, including the batter mixture, oil temperature, and frying time. Freshly fried tempura is crispy on the outside and juicy on the inside, bringing out the natural flavors of the ingredients to the fullest.
Tempura and Japan’s Four Seasons
Japan’s four seasons have a great influence on the choice of ingredients for tempura. For example, fresh bamboo shoots and young bamboo shoots in spring, eggplant and green peppers in summer, sweet potatoes and chestnuts in fall, and radishes and turnips in winter are seasonal ingredients that can be enjoyed in tempura.
Eating Tempura and Manners
There are several manners when eating tempura. For example, tempura should be eaten hot, but if it is too hot, allow it to cool slightly before eating. Also, it is considered good practice to add the dipping sauce in small amounts.
Tempura and Sake Marriage
Japanese Sake is the recommended beverage to enjoy with tempura. The coolness of sake neutralizes the oiliness of the tempura and enhances the flavor of the ingredients. Dry sake, in particular, is a perfect match for tempura.
As described above, tempura is more than just a deep-fried dish; it is a work of art filled with Japan’s four seasons, culture, and chef’s skill. We hope that visitors to Japan from abroad will experience the richness of Japanese food culture through tempura.
