Introduction
Origin and Spread
Tempura is a traditional Japanese dish where ingredients such as seafood, meat, and vegetables are coated in a batter primarily made of wheat flour, then deep-fried in oil. Its origin can be traced back to Nagasaki Tempura, spreading from west to east, eventually becoming one of the “Three Flavors of Edo” in Tokyo’s local cuisine. In modern times, Tempura has gained popularity not only within Japan but also internationally.
Overview
Cooking Method
Tempura involves coating ingredients, referred to as “Tane” or the “Neta” used by chefs, with a batter made of wheat flour and chicken eggs. The coated ingredients are then deep-fried using a tempura pot or similar utensils in edible oil. It is a familiar dish for the Japanese, originally being a popular street food among Edo-era commoners. In modern times, it is both a staple in supermarkets and a cherished dish in standing soba noodle shops. Simultaneously, specialized Tempura restaurants offer meticulously prepared dishes with attention to ingredients and cooking techniques.
Diversity in Consumption
Tempura is not only popular in dining out but has also become a common household dish. It is frequently listed among representative Japanese cuisines and is highly appreciated by foreigners.
Historical Background
Evolution of Ingredients
Initially, vegetables such as Satsuma sweet potatoes and lotus roots were used as the main ingredients. Later, Edo-style shrimp and fish were introduced. Both vegetable and seafood Tempura are commonly referred to as “Tempura.” Vegetable Tempura with roots in shojin ryori, a vegetarian cuisine originating from Zen Buddhism, is sometimes known as “Shojin Age.”
Cooking Techniques
The cooking process involves coating the ingredients with starch, soaking them in a batter made of flour and eggs, and deep-frying them in a deep pan (tempura pot) with a considerable amount of hot oil (approximately 160-180°C). The technique of “making the flowers bloom” refers to spreading the batter when frying is complete, enhancing the texture. The finished tempura is placed on a “tempura net” or “tempura stand” attached to the tempura pot to drain excess oil. In some cases, a Chinese wok may be used as a substitute.
Presentation and Etiquette
Tempura is often presented on a plate with “tenugui” (tempura paper) to absorb excess oil. Attention to detail is crucial in arranging the presentation. When folding the tenugui, there is a specific etiquette; folding the paper in a way that the bottom left corner becomes the upper side is considered a celebratory fold, while the opposite fold (left corner becoming the lower side) is considered inappropriate. The latter fold is avoided to maintain a visually appealing appearance and prevent soaked oil from directly affecting the plate.
Art of Plating
The plating of tempura involves a unique artistic approach. Placing tempura on tenugui not only absorbs excess oil but also adds to the visual appeal. The technique of “making the flowers bloom” by spreading the batter enhances the aesthetics, resulting in a beautiful presentation and an enjoyable eating experience.
Tempura Bowl (“Tendon”)
Definition
Tendon is a Japanese rice bowl dish topped with tempura. Although it is commonly known as “Tempura Donburi” or “Tempura Bowl,” it is now primarily referred to as “Tendon.” The perfect balance of tempura and rice enhances the deliciousness of Tendon.
Conclusion
Japanese tempura, with its diversity and flavors, has garnered international acclaim. The fusion of traditional taste and cooking techniques has made it popular among foreign tourists. When visiting Japan, be sure to savor various types of tempura, experiencing a glimpse of Japan’s culinary culture. It is an opportunity to appreciate a unique aspect of Japan’s rich food heritage.
