Tempura

Dish information

Tempura, the iconic Japanese dish of deep-fried seafood and vegetables, has a fascinating and unexpected origin story rooted in 16th-century Portuguese missionary influence. While deep-frying existed in Japan, it was Portuguese traders and missionaries arriving in Nagasaki who introduced techniques for frying foods in a light batter, particularly during their 'Tempora' (Lenten Ember Days), when meat was avoided. This historical link explains the foreign-sounding name. Over centuries, Japanese chefs refined this simple frying method, transforming it into the delicate, airy dish known today. During the Edo period (1603-1868), tempura evolved from being a street food – often sold from stalls along rivers – to a sophisticated dish served in specialized restaurants. The key to authentic tempura is its exceptionally light and crispy batter, traditionally made with cold water, flour, and sometimes egg, maintaining a delicate balance to prevent gluten development. The ingredients, ranging from shrimp and various white fish to seasonal vegetables like sweet potato, eggplant, and lotus root, are lightly coated and quickly fried in oil, often sesame or a blend, ensuring a crisp exterior and tender, flavorful interior. Tempura is a testament to Japanese culinary philosophy: enhancing the natural flavor and texture of prime ingredients with minimal intervention. It's typically served with tentsuyu (a dipping sauce made from dashi, soy sauce, and mirin) and grated daikon radish, or simply with salt.

Timeline

• 1543

  Portuguese traders arrive in Japan, introducing various Western cooking methods, including deep-frying.

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  1600

  The term 'tempura' is believed to be derived from the Latin 'tempora', referring to Lent fasting practices.

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  1700

  Tempura becomes a popular street food, especially around riversides in Edo (Tokyo).

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  1800

  Specialized tempura restaurants begin to emerge, elevating the dish from street food to fine dining.

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  1900

  The distinct Japanese tempura style, with its light, airy batter, is fully established and refined.