Tempura is a well-known fried food made from fish and/or vegetables such as prawn, whitefish, and pumpkin. In order to make Tempura, first we have to make the batter which is composed of wheat flour, eggs and water. We then dip the ingredient into this batter and fry them. You can eat it with salt or Tempura sauce which is made up of soup base, sweet sake and soy sauce.

Tempura has a relatively long history in Japan, but surprisingly, tempura was not born in Japan. Tempura was introduced into Japan in the middle of the 16th century from Portugal. Tempura did not spread to ordinary people in Japan for some time because it was made with a lot of oil, which made it prohibitively expensive at that time. However, in the Edo period (1603-1867), tempura got less expensive and became much more popular among the common people.

At first, people regarded tempura as just a snack and it was often sold in stands. It was not until the Meiji period (1868-1912) that tempura restaurants began to appear, and gradually tempura has been considered as a typical Japanese dish.

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