Tempura (Japanese: 天 ぷ ら, Tempura, pronounced "tenpura") is a Japanese dish, a coating of vegetables, fish and seafood in a batter made from flour and cold water deep-fried in vegetable oil that gives them crispiness.
The Japanese have been making tempura for centuries. The tempura came to the West in the 16th century (around 1549) when the recipe for tempura was introduced to Portuguese Christian missionaries by the first shogun (military ruler) of the Tokugawa shogunate in Japan, Tokugawa Ieyasu, who loved tempura. During this period the dish was very popular in Japan and sold by street vendors (the food stalls on the street are called Yatai- 屋 台).
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| Tokugawa Ieyasu |
Today tempura has become a popular dish that chefs have invented many different versions of. The traditional tempura was fried in sesame oil. The various recipes today use additional ingredients like eggs, cornflour, oil, baking powder, salt and spices. The water is sometimes replaced with soda water. The tempura-coated foods have also changed. Today, broccoli, cauliflower, zucchini, cheeses, chicken and even dried fruits are expected in tempura. Sushi also has a tempura-coated version.
The word "tempura" comes from Latin meaning "times" or "time period" used by Spanish and Portuguese missionaries to describe the pre-Easter fasting period in which animal based food is forbidden.
How to celebrate Tempura Day?
Find a dish you like that you can expect. Prepare on a night of tempura and dip the food in it. After coating, deep fry in oil.
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| Tempura vegetables (source) |
January 7 is also I Can't Take It Anymore Day And Pass Gas Day
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