tempura chas japan

Tempura

Tempura (天ぷら) are pieces of lightly battered, deep fried seafood and vegetables. Introduced to Japan during the 16th century by the Portuguese in Nagasaki, tempura has developed over the centuries into a popular Japanese dish both inside and outside of Japan. Tempura can be found in many types of restaurants across the country, where it is commonly served as a main dish, side dish or as a topping for tendon rice bowls, or udonand soba noodle dishes. The following are some of the most popular varieties of tempura pieces:

Ebi (えび, shrimp/prawn)

Ebi are a popular tempura ingredient that can be found on virtually all tempura dishes.