Tempura（ 天ぷら）is a Japanese dish consisting of battered and deep-fried seafood and vegetables with emphasis placed on fresh, seasonal ingredients.
It is said that this style of cooking was introduced to Japan by Portuguese merchants and missionaries living in Nagasaki during the 16th century. In fact, the name "tempura" originates from the Latin word tempora, a term referring to times of fasting during Lent or Ember Days (Britannica).
This dish owes much of its popularity and success to the rise of the yatai food stall culture. The stalls were originally set up on riversides to ensure access to fresh fish and ample amounts of cold water needed for the batter.
As such, it became a popular snack that was served between meals. Tokugawa Ieyasu, the first shogun of Japan, reportedly loved it. Some even say, with exaggeration, that he died from eating too much tempura.
The base for tempura batter is a light, low gluten flour mixed with ice-cold water. The cold water is said to create the crispy crunch that tempura is known for today. Some chefs also add egg yolk, spices, and baking powder or soda.
The seafood that creates the best tempura is usually shrimp or white fish. Vegetables commonly used include onions, potatoes, sweet potatoes, shiitake mushrooms, kabocha (Japanese pumpkin), green peppers and carrots. A round fritter of mixed vegetables and seafood called kaki-age is another favorite.
The sauces and condiments served with tempura vary depending on the location. For example, in the Kansai region, tempura is served with salt—either plain sea salt or aromatic salts flavored with matcha, sansho pepper, or nori seaweed. Alternatively, in the Kanto region, tempura is served with tentsuyu, a dipping sauce made from dashi broth, mirin, and soy sauce. Tempura can also be served oroshi style with grated daikon radish and ponzu, a citrus and soy-based sauce.
Tempura is also often served on top of udon or soba noodles or in donburi style on top of rice.
Get tempura To-Go or have it delivered to your home from: SHUN (open Wednesday-Sunday), NIPPON restaurant (open Wednesday-Sunday), Zen Japanese Izakaya, Café Kubo’s, Sasaki Japanese Restaurant, and Sushi Jin.
Let’s continue to support local Japanese restaurants!
—by GEN-J Facilitator Keiko Tsubokura