Tempura

Tempura is a popular Japanese dish typically consisting of seafood or vegetables that have been battered and deep fried. The dish is well-known for its light, airy texture, which is achieved through a unique battering and frying process.

History

The concept of tempura was introduced to Japan by Portuguese missionaries during the 16th century. The term "tempura" comes from the Latin word "tempora", which refers to "times" or "season", specifically the Lenten period during which meat was traditionally abstained from.

Preparation

The key to tempura's distinctive texture is its batter, which is typically made from cold water and wheat flour. Some variations may include eggs, baking soda or baking powder to create a lighter, crispier texture. The batter is mixed minimally to keep gluten formation to a minimum, which also contributes to the lightness of the batter.

The ingredients for tempura are typically dipped in the batter and then immediately deep-fried in hot oil. The oil temperature is crucial in tempura preparation, as it affects the texture and color of the final product.

Varieties

There are many varieties of tempura, with different ingredients used depending on the region and season. Common ingredients include shrimp, squid, sweet potato, bell pepper, and eggplant. In addition to these traditional ingredients, modern interpretations of tempura have also included non-traditional ingredients like cheese and white fish.

Serving

Tempura is often served with a dipping sauce called tentsuyu, made from dashi, mirin, and soy sauce. It can be eaten alone, or served over rice or noodles for a complete meal. In some restaurants, tempura is served as part of a multi-course meal known as kaiseki.

Cultural Significance

Tempura has become one of the most recognizable dishes in Japanese cuisine, both in Japan and internationally. It is often served in specialty tempura restaurants, which are common in Japan, and is also a popular choice in Japanese restaurants worldwide. Template:Japan-food-stub