Tempura

Lore & Background

Tempura originated in the 16th century when Portuguese missionaries brought the technique of fritter-cooking with a batter of flour and eggs to Nagasaki. The dish was inspired by peixinhos da horta, a Portuguese dish eaten during Lent or Ember days. The word 'tempura' likely derives from the Latin word 'tempora', referring to these fasting times. Early versions used a thick batter containing flour, sugar, and sake, fried in lard, and eaten without dipping sauce. In the early 17th century, around the Tokyo Bay area, tempura changed as yatai (food cart) culture grew. To preserve the delicate taste of fresh seafood, the batter was simplified to flour, eggs, and water, mixed minimally in cold water to avoid gluten activation, creating the crispy texture now characteristic of tempura. It became customary to dip tempura quickly in a sauce mixed with grated daikon. During the Edo period, tempura was sold at outdoor stalls because deep-frying indoors was prohibited due to fire hazards in paper-and-wood buildings. After the Meiji period, tempura developed from fast food into high-class cuisine. Today, mainstream recipes originate from 'Tokyo-style' (or 'Edo-style') tempura, invented at food stalls along the riverside fish market.

Reader's Guide

Tempura holds a significant place in Japanese culinary history as one of 'the Edo Delicacies' alongside soba and sushi. Its evolution from a Portuguese-influenced fritter to a distinct Japanese dish illustrates cultural adaptation and innovation. The technique of using a cold, minimally mixed batter to achieve a light, crispy texture is a key contribution to global cooking methods. Tempura's versatility is evident in its many forms: served with dipping sauce (tentsuyu), salted, over soba or udon (tempura soba, tempura udon), or as a rice bowl dish (tendon). The bits of batter (tenkasu) are often reserved for other dishes. Outside Japan, tempura has inspired fusion uses, including nontraditional ingredients like broccoli, bananas, and even ice cream, as well as tempura sushi. The dish's legacy includes its role in the development of Japanese fast food and its later elevation to high-class cuisine, reflecting changes in oil extraction technology and social practices. The ongoing debate about the word's etymology—whether from Latin 'tempora' or Portuguese 'tempero'—adds to its historical richness.

Did You Know?

• Tempura originated in the 16th century when Portuguese Jesuits brought the frying technique via Nanban trade.
• The word 'tempura' may derive from the Latin word 'tempora', referring to Catholic fasting times, or from the Portuguese 'tempero' meaning seasoning.
• Tempura batter is traditionally mixed with chopsticks for only a few seconds, leaving lumps, and kept cold with ice to achieve a fluffy, crisp texture.
• During the Edo period, tempura was sold at outdoor food stalls because deep-frying indoors was prohibited due to fire hazards.