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Basic Information
Tempura is a traditional Japanese dish where various ingredients such as shrimp, fish, and vegetables are coated with wheat flour and chicken eggs, then fried. It is believed to have originated in Nagasaki in the Kyushu region and has since spread throughout Japan. Nowadays, tempura is considered one of Japan’s iconic dishes, alongside sushi, grilled meat (yakiniku), and ramen, and has gained popularity both domestically and internationally.
Shrimp Tempura (Ebi no Tenpura)
Shrimp is a representative ingredient in tempura and is used in a variety of dishes. Shrimp tempura is popular as a topping for udon and soba noodles, and as a topping for a bowl of white rice, known as Tendon.
Mushroom Tempura (Kinoko no Tenpura)
In Japan, a variety of mushrooms are available and used for tempura. In particular, Shiitake mushrooms and Maitake mushrooms, known for their unique shapes, are commonly used for tempura.
Vegetable Tempura (Yasai no Tenpura)
Various vegetables and root vegetables, including pumpkin, asparagus, eggplant, bitter melon, sweet potatoes, and lotus root, are also used for tempura.
Mixed Tempura (Kakiage no Tenpura)
Kakiage is a type of tempura where small shrimp and vegetables are mixed and fried together. Due to its affordable price and filling nature, it is often served on top of udon or soba noodles.
Unique Tenpura
Unique examples of tempura include those made by coating boiled eggs and ice cream with wheat flour and chicken eggs, then frying them.
