Interesting Factoid: Tempura

Along with Sushi, Tempura is now recognized by many foreigners as one of Japan's representative foods. There are several theories behind the origin of its name. The most popular one claims that it comes from the Portuguese word "tempero (seasoning)". There is also another theory stating that it originated from the expression "Quatro Temporas" which refers to the period of abstention from meat while eating deep-fried fish and vegetables instead.

Although Tempura is considered as a deep-fried dish born in Japan, it was actually introduced by Christian missionaries in the Azuchi-Momoyama era (1568-1603). During the Edo era (1603-1867), Tempura was sold on the streets by vendors and quickly turned into a popular type of food among the common folks. The Tempura restaurants we see today were first opened sometime between 1772 and 1781. Back then, deep-fried seafood was called Tempura while deep-fried vegetables were called Shojin-age.

The ingredients of Tempura are dipped in a batter made of flour, eggs, and cold water and then deep-fried in oil. Sweet potatoes, shrimps, pumpkins, and Shishito peppers are some of the main ingredients that are used. Tempura that has just been deep-fried is crispy and delicious. The most typical way to eat Tempura is dipping it into a sauce called Tentsuyu (made of broth, soy sauce, and Mirin) with some grated Daikon. Some restaurants serve Tempura with salt, curry salt (salt mixed with curry powder), or Sansho.

At many of the Tempura restaurants, the chefs prepare Tempura behind the counter and serve one piece at a time. The oil used to deep-fry the ingredients is vegetable-based although corn oil, canola oil, and sesame oil are used at some of the restaurants. As for Tentsuyu that is used to dip the Tempura when eating, the taste of it varies depending on where it is served.

Source: Japan-i