Travelling to Japanese cuisine, people often think of Sushi and Sashimi, but few people know that there is an indispensable dish in the meal of the Japanese, it was Tempura.
Tempura is the Japanese second dish was the whole world known after Sushi, here is the dish originating from Europe. Tempura was introduced to Japan from the mid-16th century, was a Portuguese missionaries to night. Tempura comes from the word “Tempora” in Latin, meaning “time”.
Tempora is from are usually those of Spain and Portugal by Christian refers to the period of fasting known as “Ember Days”. On this day Catholics generally avoid eating meat, instead eating fish or vegetables. After some time you enter Japan Tempura was converted back to suit the taste of the Japanese people. At the end of the 19th century they had become a popular dish in Tokyo and are sold at roadside stalls.
With a creativity and fulfill the American favorite, the Japanese have improved in many different ways and Tempura decorated also. Today, no longer a Tempura dish imported from abroad that it has become characteristic dishes of Japanese cuisine and culture.
Tempura of seafood, the most common being shrimp, squid, fish and some vegetables such as pumpkin, eggplant, sweet potato, sweet pepper, perilla leaves, Park Board, fresh mushrooms … What makes the difference between Tempura dishes are fried Tempura as Furai, Kara’s age is a mixture of flour and depends entirely on the skill of the chef. Oil to Fry’s pure vegetable oil, was to appropriate temperatures can create pieces of Tempura Japanese standard Tempura sauce was concocted. from Sake, sweet wine, mirin (Japanese soy sauce) and Dashi (fish shavings), enjoy the same fresh ginger and radish. Tempura is used when drinking beer, Sake, eat with rice or with noodles soba.
In the world, along with tempura known for and became a symbol of the culture ofJapanese cuisine. You are the love of Japanese cuisine, enjoy Tempura to feel the delicious taste, protein and momentum of this Japanese style dishes.