Tempura: The art of Japanese deep-fried cooking
Tempura is a popular Japanese dish that is enjoyed all around the world. It consists of seafood or vegetables that are battered and deep-fried to a golden crisp. The dish has a long history in Japan, dating back to the 16th century, and has evolved into a unique culinary art form. Here is a guide to the history and appeal of tempura, as well as where to find the best tempura in Japan.
History
The history of tempura is believed to have begun in the 16th century with the arrival of Portuguese traders in Japan. The Portuguese introduced a technique of frying food in oil that was new to the Japanese. They called this dish “peixinhos da horta,” or “little fish from the garden,” as it was made with vegetables rather than fish or meat. This dish was soon adapted by the Japanese and became known as tempura.
The name “tempura” comes from the Latin word “tempora,” which means “time” or “time of fasting.” The Japanese Catholic missionaries who came to Japan during the 16th century used the word to refer to the fasting periods leading up to Christmas and Easter. During these times, meat was forbidden, so the Japanese started using tempura as a way to cook vegetables and seafood instead.
Tempura quickly became a popular dish in Japan, and in the Edo period (1603-1868), it was enjoyed by both the upper and lower classes. It was often served at festivals and as a snack in street markets. In the 19th century, tempura shops began to appear in cities throughout Japan, and the dish became more refined and elevated as a form of culinary art.
Appeal
Tempura is a beloved dish in Japan and around the world for its crispy texture and light, delicate flavor. The secret to good tempura is the batter, which is made from a mixture of flour, egg, and ice-cold water. The batter must be mixed lightly to avoid overworking the gluten in the flour, which can result in a tough texture. The temperature of the oil is also critical, as the food must be fried at a high temperature to ensure a crispy exterior and a moist, tender interior.
In addition to its delicious taste, tempura is also known for its health benefits. The use of batter instead of breadcrumbs or heavy coatings means that tempura is less oily and high in calories compared to other fried foods. The use of vegetables and seafood also provides a good source of vitamins, minerals, and protein.
Where to Find the Best Tempura in Japan
Tempura is widely available throughout Japan, but some regions are known for their unique styles and ingredients. Here are some of the best places to find tempura in Japan:
- Tokyo: Tokyo is home to many high-end tempura restaurants that use the freshest ingredients and have a refined, minimalist presentation. Some of the most famous restaurants include Tempura Kondo, Tempura Mikawa Zezankyo, and Tenko.
- Kyoto: Kyoto-style tempura is known for its light, delicate batter and use of seasonal ingredients. Some of the best places to try Kyoto-style tempura include Gion Owatari, Kiyomizu Sakuragawa, and Yachiyo.
- Osaka: Osaka-style tempura is characterized by its bold flavors and use of unique ingredients. Some of the best places to try Osaka-style tempura include Tenichi, Kiji, and Tachibana.
- Kanazawa: Kanazawa-style tempura is known for its use of high-quality seafood and use of sesame oil. Some of the best places to try Kanazawa-style tempura include Nakamura and Yasue.