Imagine biting into a piece of tempura — that delightful crunch followed by the tender, flavorful interior, whether it’s seafood or vegetables. This Japanese dish has managed to captivate foodies all over the industry, but did you know there’s more to tempura than just its irresistible taste?
Believe it or not, tempura isn’t originally from Japan. It was introduced by Portuguese Jesuit missionaries in the 16th century. And there’s even a National Tempura Day celebrated every year on January 7th. Intrigued? You’re in for a treat as we investigate into ten fascinating facts about this beloved dish.
From its historical roots to the proper way to enjoy it at a restaurant, we’re about to take you on a culinary journey that promises to deepen your appreciation for tempura. So, let’s immerse and uncover the secrets behind this crispy, golden delight.
Background of Tempura
Jump into the intricate history of tempura, the widely adored Japanese dish, and discover its unique journey through time. Explore how tempura carved its niche into the hearts of many food lovers and its illuminating presence in early Japanese literature.
The Origin of Tempura
You might find it fascinating to know that tempura, a quintessential Japanese dish, didn’t originate in Japan. This crispy delight entered Japan through Portuguese Jesuit missionaries in the active city of Nagasaki during the 16th century, notably founded by the Portuguese. The term ‘tempura’ likely draws its roots from the Portuguese “tempêro,” translating to seasoning. An interesting fact is that tempura’s traditional recipe involved sesame oil, even though vegetable and canola oil being the popular choice today.
Appearance of Tempura in Japanese Literature
The history indicates that tempura made its way into the commonplace of Japan not immediately after its introduction but rather during the Edo period (1603-1867). The dish’s popularity surged to a level that it started featuring in books and essays of the time. Initially, tempura was a mere snack sold in stands. But, with the onset of the Meiji period (1868-1912), tempura restaurants started to pop up, and the dish gradually gained recognition as a prominent Japanese culinary delight.
Fun Facts About Tempura
The intriguing area of tempura awaits. Unearth amazing facts about this unique culinary delight from Japan, brought to life by Portuguese Jesuit missionaries in the 16th century.
Tempura Isn’t Originally Japanese
Here’s an interesting twist – tempura is not originally from Japan. It owes its inception to Portuguese Jesuit missionaries who introduced it into Japan in the mid-16th century. Even though the foreign origin, tempura swiftly caught on and became deeply ingrained in Japanese cuisine.
The Difference Between Tempura and Fried Food
Tempura sets itself apart from typical fried foods in its preparation and batter. Rather than a heavy batter that often encases fried foods, tempura boasts a light and airy batter. The frying technique too is distinct; each ingredient is swiftly fried for a few fleeting seconds. This, combined with high-grade ingredients, contributes to tempura’s enticing lightness and versatility in flavors.
Unique Serving Customs of Tempura
Serving customs for tempura are quite unique. It’s either eaten with a dipping sauce, salted without sauce, or used to assemble other dishes. It’s often paired with grated daikon and served hot right after frying. This enhances the dining experience and allows you to enjoy the fresh, crispy texture of tempura immediately.
The Variety in Tempura Batter Coating
Tempura batter is an interesting mixture. Primarily made from cold water and a light wheat flour, it sometimes includes eggs, baking soda or baking powder, starch, oil, or some spices for added depth of flavor. The lumpy nature of the batter, once fried, gives tempura its signature texture.
The Role of Grated Daikon Radish in Tempura
Tempura’s companion at the Japanese table is often the mildly pungent grated daikon radish. It is commonly served together with tempura, adding a refreshing contrast to the dish’s hearty flavor profile. A single bite of crunchy tempura, followed by the clean aftertaste of daikon, creates a satisfying balance.
Tempura and Salt: An Unusual Pairing
Did you know that tempura is sometimes enjoyed sans sauce, relying solely on salt to accentuate the dish’s flavors? That’s because salt draws out the natural flavors of the ingredients, letting you appreciate their inherent taste without any overbearing sauces.
Cultural Influence of Tempura Worldwide
Tempura’s influence spans beyond Japan, finding its place in American-style Japanese food like dragon rolls and spider rolls. Showcased in both high-end Michelin-star restaurants and local eateries, its global presence attests to its cultural influence and enduring popularity.
Importance of Seating in Tempura Shops
In the area of tempura dining, there’s a venerated seat known as ‘nabemae,’ located directly in front of the deep fryer. This position offers an immersive dining experience, enabling patrons to revel in the sheer mastery of chefs at work and savor the sight, sound, and flavors of their tempura preparations.
Selecting the Right Ingredients for Tempura
Tempura thrives on variety. Seafood, such as shrimp and squid, and vegetables like eggplant and sweet potato are popular choices for this dish. The crispy golden coating of the batter lends itself well to a broad spectrum of ingredients, bringing out their unique flavors.
The Influence of Portuguese Cuisine on Tempura
Portuguese food culture left an indelible mark on tempura. From the adoption of the deep-frying method from a festival called ‘Temporas’ to the likely derivation of the term ‘tempura’ from the Portuguese word ‘tempêro’ (seasoning), Portuguese cuisines played a crucial role in shaping tempura’s identity.
Conclusion
So, there you have it! You’ve journeyed through the intriguing industry of tempura, a culinary delight that’s more than just a crispy treat. From its Portuguese roots to its revered status in Japanese cuisine, tempura has truly made a name for itself. Its unique preparation and serving customs, coupled with its versatile batter, set it apart from your everyday fried food. You’ve also learned about the significance of ingredient selection and how it enhances tempura’s identity. And let’s not forget, National Tempura Day is a thing too! Next time you’re savoring those light, airy bites, remember the rich history and cultural influence that add to tempura’s charm. Now that you’re armed with these fun facts, you’re sure to appreciate this dish even more. So, go ahead and indulge in some tempura, because now you know it’s more than just a meal, it’s an experience.
