Tempura started as a Portuguese dish. Weird, yes? The Japanese made it their own though, and we celebrate this unique fried food on January 7th, National Tempura Day.
The word “tempura” is also related to the European roots of the dish. It comes from the Latin phrase “quattuor tempora” meaning “Ember Days.” Portuguese missionaries introduced the tempura frying method in Japan as an alternative to meat during Lent, a season when many Christian denominations abstain from eating meat.
You can eat tempura in any season though. From Japanese restaurants to American bistros, tempura is everywhere!
Tempura batter is typically made with cold water and wheat flour – less grease and no breadcrumbs in this deep fry coating mixture! Some recipes also call for eggs, baking soda, oil, or spices for extra flavoring. A traditional tempura will usually include shrimp, scallops, eggplant, green beans, sweet potato, mushrooms, or bamboo. Seafood and vegetables are the only two types of foods used in Tempura frying. Traditionally, tempura was cooked in sesame oil, though vegetable and canola oil are more common today.
To celebrate this national food holiday, enjoy some tempura! Find a restaurant that serves it (To-Go, of course), or just make it at home. Along with the usual fare, try a few non-traditional options like zucchini blossom, hard-boiled eggs, or pickled oyster. Then share your love of the dish by posting it on social media with #NationalTempuraDay!
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