8 Best Tendon In Tokyo Japan Web Magazine
Tempura Tsunahachi
Cover Tempura Tsunahachi (750x750)
Table of Contents
What is Tempura?
Tempura is a traditional Japanese dish that consists of battered and deep-fried seafood, vegetables, or even meat. The dish is typically served with a dipping sauce called tentsuyu and is known for its light and crispy texture. Tempura is a popular dish in Japan and is enjoyed by locals and tourists alike.
The word "tempura" actually comes from the Portuguese word "temporas," which means "seasoning." Tempura was introduced to Japan by Portuguese missionaries in the 16th century. The dish has since evolved and become a staple in Japanese cuisine.
History of Tempura
The history of tempura can be traced back to the 16th century when Portuguese missionaries first arrived in Japan. They brought with them a cooking technique called "frying in batter," which eventually became tempura. The Japanese adapted the technique and made it their own, using local ingredients and flavors.
Originally, tempura was only made with fish and vegetables, but over time, various ingredients were used, including shrimp, squid, mushrooms, and even ice cream. Today, tempura is a versatile dish that can be found in many different forms and flavors.
How is Tempura Made?
Tempura is made by coating ingredients in a light batter and then deep-frying them in hot oil. The batter is typically made from a mixture of flour, water, and sometimes egg. The key to making good tempura is to keep the batter cold and not overmix it, as this can result in a heavy and greasy texture.
The ingredients used in tempura are usually fresh and of high quality. Seafood like shrimp, squid, and fish are commonly used, as well as vegetables like sweet potato, pumpkin, and eggplant. The ingredients are dipped in the batter and then quickly fried until golden and crispy.
Popular Tempura Ingredients
There are many popular ingredients used in tempura, each with its own unique flavor and texture. Some of the most commonly used ingredients include:
- Shrimp: Shrimp tempura is a classic and is loved for its juicy and tender texture.
- Squid: Squid tempura is slightly chewy and has a delicate flavor.
- Mushrooms: Mushrooms like shiitake and enoki are popular choices for tempura.
- Vegetables: Vegetables like sweet potato, pumpkin, and green beans are commonly used in tempura.
These are just a few examples, and there are many other ingredients that can be used in tempura, depending on personal preferences and seasonal availability.
Eating Tempura
Tempura is typically served with tentsuyu, a dipping sauce made from a combination of soy sauce, mirin, and dashi. The sauce adds a savory umami flavor to the tempura and enhances its overall taste. Some people also enjoy adding grated daikon radish or ginger to their dipping sauce for extra flavor.
Tempura is usually enjoyed as part of a meal, either as an appetizer or as a main course. It can be served on its own or alongside rice and miso soup. The crispy texture of tempura is best enjoyed immediately after frying, so it is recommended to eat it while it is still hot and fresh.
Conclusion
Tempura is a delicious and popular Japanese dish that has a long history and a wide variety of flavors. Whether you prefer seafood or vegetables, tempura offers something for everyone. Its light and crispy texture, combined with the savory dipping sauce, makes it a favorite among locals and tourists alike. So the next time you visit Tsunahachi in Tokyo, make sure to try their best ten course tempura meal and experience the true flavors of this iconic dish.
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