Origin of Tempura

The idea of the tempura recipe was brought to Japan by the Portuguese in the 16th century (along with Catholicism). “Tempura” came from “quattuor anni tempora”, or the “The Ember Days ”, where Catholics refrain from eating meat, hence tempura is prepared with seafood and vegetables (as a substitute for meat). It soon became very popular especially in street food stalls, and was eaten all year round. (°∀°)b


Extra trivia:

☆ In preparing the batter, one should not mix/stir it too much, for it will lose its crunchiness when fried (it becomes chewy instead).

☆ Lumps in the batter = crunchy!

☆ When frying the tempura, some crunchy debris or bits called “tenkasu” are scooped out from the cooking oil and put aside to be used as toppings in other dishes.

A photo posted by amikeiko (@amikeikojapan) on

We hope you love tempura as much as we do~ ^-^

Because of its ingredients and the way it’s prepared, we think this might be the healthiest we can get from a deep-fried food 

Until our next tabemono origin story, JapanLovers!

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