📖 Tempura

Tempura, as it is known, refers to a dish where seafood, meat, and vegetables are coated in a batter (mainly made from flour and eggs) and then deep-fried in hot oil. The crispy batter encases juicy ingredients, allowing one to savor the aroma and freshness of the ingredients themselves. Across the country, there are various types of tempura, generally named after the ingredients, referred to as "○○ Tempura." It is worth mentioning that the ingredients for tempura are typically called "gu-zai" (具材) or "tane" (種). The most common ingredients include seafood like "shrimp," "kisu" (sandfish), and "squid," vegetables such as "pumpkin," "sweet potato," and "eggplant," as well as other types like "chicken" and "shiitake" (meat and mushrooms).

Dishes that are made by coating various ingredients in batter and deep-frying them. The origin of 天婦羅 (tempura) is widely debated, but the mainstream belief is that it derives from Portuguese. The Southern barbarian cuisine introduced by the Portuguese in the 16th century is considered the origin of tempura. Across the country, there are local tempura dishes made with unique local ingredients. There are also various dishes derived from tempura, including 天丼 (tempura rice bowl) and 天婦羅蕎麥麵 (tempura soba).