Tenpura
Tenpura (Japanese fried food)
This is a typical modern Japanese dish. Fish, shellfish, vegetables and the like, are dipped into the batter of wheat flour dissolved in water, fried in hot cooking oil, dipped in a special broth, and eaten. Its special characteristic is a light taste, distinct from food that is directly coated in wheat flour and fried. The ingredients are rich in their variety, and the tastiest way to eat them is on the spot while preparing them, whether at a restaurant or at home. Tenpura donburi (or ten-don) is a widely popular menu item.
How to eat tempura
At upmarket tempura-ya, the chef will typically serve the tempura starting with lighter flavored items like shrimp and fish, before moving towards stronger flavored items like root vegetables. Fish and shrimp tempura can be eaten in their entirety, however many people leave the heads and tails if present.
Tempura pieces are usually individually seasoned with salt or dipped into a dipping sauce before eaten. Usually only one of the two types of seasonings is available, depending on the establishment. Salt is sometimes matcha or wasabi flavored, while dipping sauces are often accompanied by a small bowl of grated daikon (giant white radish) to be added into the sauce.
Tendon rice bowls are served with a sweet and savory sauce already drizzled over the tempura and usually come with pickles and miso soup. There is no need to further season the tempura pieces. Tempura served as toppings in noodle soups, too, do not usually come with any additional seasonings.
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