What is Tempura? How to make standard Japanese Tempura

Second only to Sushi, Tempura is a typical Japanese dish, combining natural ingredients with traditional culture here.

Tempura is voted as the most favorite dish by circulating tourists here. So to see what that dish has that makes everyone want to try, then let's find out what tempura is? And how is it different from other dishes?

What is Tempura?
Tempura is considered one of the typical dishes in the country of the rising sun - Japan. They consist of seafood or vegetables that are breaded, then deep-fried in oil and can be enjoyed on their own or with other dishes. This is a very popular dish in  Japanese' meals, from a popular meal in the form of a boxed meal  to high-class parties. In the world, tempura along with  sushi  are the two most famous Japanese dishes.

What sets tempura apart from other breaded dishes is the flour, oil, dipping sauce and seasoning. The dough to make this dish is a paste of flour, eggs chicken and cold water. Oil for frying is a mixture of ordinary cooking oil plus sesame oil. Dipping sauce or seasoning depends on the taste of each person or each store, it can be  soy sauce  (today there is a ready-made tempura soy sauce), salt fine. There are also people or restaurants in Japan that use a seasoning mixture with  wasabi  added to dip the tempura. There are places where fresh radish is ground and mixed with soy sauce for dipping.

Tempura's Presence

Tempura was brought to Japan by Christian missionaries from the  Sengoku period. During the Edo period, they were sold in stores as a snack. And now this is a dish that is considered traditional Japanese cuisine. Not only that, it is also modified by the Japanese to suit them. Nowadays, in simple stores, even luxury restaurants are widely sold. Use as a main dish, side dish,   or with noodle dishes such as Udon noodles.

Is it true that Japanese food originated in the West?
Regarding the origin of the word Tempura, it is also mentioned in Portuguese and also in Spanish. In Japan from the  Nara  to the  Heian period, breaded and fried foods were also found. These are fried dishes that are used rice flour. It is also said that between the 16th and 17th centuries, Western fried dough was introduced to Japan and it developed in its own way in the form of today's Tempura.

Tempura is seen as a dish that people usually eat standing. This dish was skewered on sticks in stalls as a snack. Restaurants specializing in this dish were born after the Meiji period onward.

Classification: includes 8 types of Tempura
- Ebi (shrimp)
- Sakana (fish)
- Nasu (eggplant)
- Kinoko (mushroom)
- Kabocha (pumpkin)
- Satsumaimo (sweet potato)
- Shiso (perilla vegetables)
- Kakiage (mixed)

Tempura and accompanying dishes create an attractive culinary feast
Tendon: Tempura will be placed on top of a large bowl of rice, their crispy taste mixed with soft rice grains creates a very unique appeal. If they are arranged in a large box with many small trays, it is called Tenjuu.

Tenzaru: A sophisticated combination of cold noodles Zarausoba and Tempura. This is a dish that is extremely popular with foreign tourists when coming to Japan.

Tenmusubi (also known as Tenmusu): Tempura with a salty taste will be served with rice balls in a tray. It attracts diners not only because of the taste but also because of the creativity in the layout.

Tempurasoba: Tempura will be placed on top of Kakesoba hot noodles. Born in the Edo period, until now, it still proves its attraction to all diners and world food devotees.

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