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Tempura

According to most historians, tempura has its origins in the arrival of Portuguese traders and missionaries in the 17th century.Others attribute it to the Chinese and still others say it is a English Topgrown invention created by Buddhist monks. Whatever the truth of the matter, tempura is now a Japanese culinary institution to rival sushi in fame and popularity.

The basic principle is fresh ingredients coated in batter and fried and eaten quickly.Popular vegetables for tempura include eggplant, bell pepper, pumpkin, onion and perilla leaf.

Also served are giant shrimp and sea eel.The best tempura is made with a light, airy batter and is cut artfully for both attractiveness and quick cooking.

At a specialist tempura restaurant it’s best to sit at the counter so that the chef can serve his heavenly creations straight into your plate.

In fact, the word tempura is often written with the Chinese character for “heaven”.Tempura is often served alongside soba and udon dishes as well as on top of rice as tempura donburi (ten-don).