Tempura: A Crispy Japanese Delicacy with a Rich History

Plate filled with assorted battered and fried veggies.

Known for its irresistible flavors and addictive crunch, tempura is a celebrated Japanese dish that holds a special place in the hearts of local and global food lovers alike. Whether you’re enjoying tempura on a rice bowl, with noodles, or just by itself, this crispy, flavorful, and utterly delightful dish is perfect for any time of day and any time of year! Are you ready to learn more about the history of tempura? Let’s dive in!

What is Tempura?Bowl of tempura batter with a couple of zucchini slices being dipped

Tempura is a popular Japanese dish consisting of lightly battered and deep-fried seafood, vegetables, or even sweets. The hallmark of tempura lies in its delicate, golden-brown crust that encases the ingredients, giving them a satisfying crunch with each bite. The batter used in tempura is typically made from a simple mixture of flour, water, and sometimes egg.

Tempura is traditionally served with a light dipping sauce called “tentsuyu,” made from a blend of dashi (a Japanese stock), soy sauce, and mirin (a sweet rice wine). In addition, tempura is often accompanied by grated daikon radish and a sprinkle of freshly grated ginger, providing a refreshing and tangy element to the dish.

History of Tempura and Etymology

A battered shrimp being taking out of a frying pan filled with hot oil.

The word “tempura” itself has an interesting etymology. It is believed to have been derived from the Portuguese term “temporas,” which refers to a fasting period in the Catholic tradition. When Portuguese missionaries arrived in Japan during the 16th century, they introduced the concept of frying food, and the term “tempura” was adopted to describe this cooking method. The onomatopoeic phrase “saku saku” is often used to describe the crisp texture of tempura when bitten into. The next time you enjoy deliciously crispy tempura, you can say, “saku saku!”

Popular Types of Tempura:

Tempura offers a diverse array of ingredients, each boasting its own distinct flavor and texture. Some of the most popular types of tempura include:

  • Ebi (Shrimp tempura): A classic and beloved choice, shrimp tempura showcases succulent, tender shrimp coated in a crispy batter.
  • Kakiage: A delightful combination of various vegetables, such as onions, carrots, and green peppers, finely julienned and mixed together before being deep-fried into a flavorful medley.
  • Nasu (Eggplant): With its creamy texture and subtle sweetness, eggplant tempura adds a unique twist to the tempura experience.
  • Kabocha (Japanese Pumpkin): The natural sweetness of kabocha shines through in tempura form, providing a delightful contrast to the crispy exterior.
  • Anago (Sea Eel): Delicate and tender, anago tempura offers a melt-in-your-mouth experience that is sure to satisfy seafood lovers.

How to Make Tempura with Zojirushi

Plate with assorted veggie and shrimp tempura on a green table with a pair of chopsticks in front

Are you ready to make tempura for yourself now? Try our assorted Tempura recipe, which incorporates shrimp tempura, green bean tempura, mushroom tempura, and carrot tempura.

Whether you’re savoring it in a traditional Japanese restaurant or trying your hand at making it in your own kitchen, tempura offers a delightful experience that highlights the beauty of simplicity and expert frying techniques. Tell us, how do you like to enjoy tempura? Share your thoughts, comments, and questions with us on Twitter, Facebook, or Instagram! #Zojirushi #ZoFan

A Food Lover’s Tour of Japan – Eating Tenmusu in Aichi

This month, we continue our Food Lover’s Tour by exploring Aichi Prefecture!

Aichi Prefecture is located in central Japan and is blessed with a natural landscape including a mountainous area full of lumber and rivers, the flat Nobi Plain rich with fertile agricultural land and the abundant fishing waters of Ise Bay, Chita Bay, Mikawa Bay and Atsumi Bay.

This naturally plentiful environment has led to the growth of many industries in Aichi Prefecture, and the third largest city of Nagoya, is strategically located between Tokyo and Osaka. In ancient times, Nagoya was controlled by the Tokugawa Clan, who built one of the most noted castles in Japan, and fostered native industries. Commerce was, and is, one of the largest activities in Aichi Prefecture, bringing many influences from different parts of Japan as well as other countries. Today, Aichi Prefecture is famous for ceramics, textiles and Toyota’s automotive manufacturing.

Nagoya castle nestled trees, surrounded by the sprawl of Nagoya

Nagoya is the largest city in Aichi Prefecture, and is famous for this month’s special food: tenmusu. Tenmusu are rice balls stuffed with shrimp tempura that has been soaked in a savory sauce and then wrapped in sheets of nori seaweed. Tenmusu, comes from two words–tempura and omusubi–and brings both delicious items together in a wonderful dish.

Tenmusu has a colorful history! It is associated with Nagoya, but it was originally developed in the city of Tsu, in the Mie Prefecture across Ise Bay. In the 1930s, a woman named Mrs. Mizutani owned a tempura set-meal restaurant called Senju in Tsu City. Legend has it that on a busy day, Mrs. Mizutani didn’t have enough time to prepare lunch for her husband, and gave him rice balls with cut pieces of shrimp tempura hidden inside. Her husband must have enjoyed it, because 20 years later, the shrimp tempura rice balls were being served not only to her husband but to restaurant employees as well. Patrons soon discovered the dish, and asked for it from the restaurant’s secret menu, until Mrs. Mizutani perfected her recipe and began offering it on the formal menu, where a woman named Mrs. Fujimori, who was on vacation from Nagoya, ordered it and loved it.

Fifty years later, in 1980, the depressed economy in Nagoya led Mr. Fujimori, the patron’s husband, to close his watch shop. Mrs. Fujimori began exploring ways to support her family, and thought to sell the tenmusu that she loved from Mrs. Mizutani’s restaurant as a new item in Nagoya. She visited Mrs. Mizutani, and was rejected. She kept coming back, and was rejected. And she was persistent, even staying with Mrs. Mizutani, and finally gained her friendship. Through her persistence, friendship and negotiation, Mrs. Mizutani taught her the recipe and allowed her to open a branch of Senju in Nagoya.

Tenmusu was unknown in Nagoya, but after all that Mrs. Fujimori had gone through, she began a marketing campaign that gained her much publicity, and tenmusu became famous as a Nagoya specialty!

Tenmusu shop (photo by m-louis)

Both the Tsu City and Nagoya restaurants are still in existence, and you can see a sign that says “ORIGINAL” outside of the shop in Tsu City.

We love tenmusu at Zojirushi, too, and our recipe is as tasty as the ones from the original shop!

The best part about tenmusu is eating it in and around Nagoya. While trying out new foods may be one of the most interesting things to do in Aichi Prefecture, we know you’ll also love visiting the many spectacular attractions in the area, including the Mikawa Bay Quasi-National Park, the 1,900 year old Atsuta Jingu Shrine, Inuyama Castle and the Minamichita Hot Springs Resort. If you’re fortunate enough to be in Aichi Prefecture in winter, don’t miss the Hadaka Matsuri or “naked festival”… it’s a 1,200 year old tradition!

We hope you love Aichi Prefecture as much as we do, and as always, try making tenmusu and tell us how it went!