Tempura is a popular Japanese dish that has been enjoyed for centuries. It is a style of cooking where seafood, vegetables, and other ingredients are deep-fried in a light batter to create a crispy and flavorful dish. Tempura is often served as a main course or as a side dish with a dipping sauce, such as tentsuyu or salt.

Tempura has a long history in Japan, dating back to the 16th century when Portuguese missionaries introduced deep-fried food to the country. Over time, tempura has evolved into a unique and beloved dish that is enjoyed by people all over the world. Japanese chefs have perfected the art of tempura, with special attention paid to the quality of ingredients, the temperature of the oil, and the timing of the frying process.

One of the most popular types of tempura is shrimp tempura. The shrimp is often lightly seasoned and coated in a batter made from flour, egg, and water, then deep-fried until it is golden brown and crispy. Other popular ingredients used in tempura include squid, scallops, eggplant, shiitake mushrooms, and sweet potato. Many tempura restaurants also offer seasonal ingredients that are only available during certain times of the year.

When it comes to enjoying tempura in Japan, there are many options available. There are high-end tempura restaurants that specialize in this dish, as well as more casual establishments that serve tempura as part of a larger menu. Many tourists also enjoy trying tempura at street vendors and food stalls, where they can sample a variety of different ingredients at a more affordable price.

Tempura is a beloved dish in Japan that is known for its crispy texture, delicate flavor, and unique preparation. Whether you’re a longtime fan of tempura or just looking to try something new, this dish is a must-try when visiting Japan.