Tempura
てんぷら, 天婦羅
Battered and Deep-fried Food
May it be season’s vegetables, plump shrimps, soft white fish meat, zesty green Shiso (Perilla frutescens var. crispa) leaves, Beni Shōga (red ginger root pickles), bananas, or even ice cream; the ingredient can be anything. Tempura is a gorgeous way to enjoy various comestibles fried sizzling-hot, wrapped inside a Saku-Saku (dry and crispy) Koromo (batter) and light-dipped in Ten Tsuyu (Tempura dip sauce). An early spring night would be superb with mildly-bitter Sansai (mountain vegetables) cooked in Tempura. In summer, particularly during the Gion Festival in Kyoto, the Tempura of Hamo (a kind of daggertooth pike conger) will make you proud of living in Kyoto. In other seasons, too, there are so many things you can fry. It’s nice to taste Tempura alone, for instance, with a cup of chilled Sake, but you can combine it with other dishes such as Gohan, Udon, or Soba. Called Ten Don (Tempura Domburi), Tempura Udon, and Tempura Soba, respectively, those combos are popular menu items at Washoku (Japanese dish) restaurants.
Tempura of Hamo and green vegetables.
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Tempura dish including various ingredients.
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Tempura of Tara No Me or sprouts of Japanese angelica tree.
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Kakiage or Tempura of bundled small ingredients.
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Sansai plants cooked in Tempura.
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Tempura of Hamo and green vegetables.
Tempura dish including various ingredients.
Tempura of Tara No Me or sprouts of Japanese angelica tree.
Kakiage or Tempura of bundled small ingredients.
Sansai plants cooked in Tempura.
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