AUTHENTIC JAPANESE  COOKING  CLASS  AT  HOME
IN  KAMAKURA
 Class in English with Mariko

Tempura

 

Shrimp and vegetables dipped in batter and deep-fried Tempura has two ways of cooking.
Eastern Kanto-style has egg in a batter and fried seafood in sesame oil since it was easy to obtain the seafood, but it wasn’t fresh that time.
They used sesame oil which has strong perfume for take the smell off the fish.

 

But western Kansai-style has no egg in a batter, fries vegetable in vegetable oil since it was easy to obtain the fresh vegetables instead of seafood.
They eat with just a salt developed to make the best use of delicate tastes of western Kansai-style Tempura.

In my class, we make with western Kansai-style, because I like to eat the way how you can taste freshness of                            and fresh shrimp with crispy batter.

 

We need technique of a bit to keep crispy that keeps very good taste when it’s hot or cold.  Also I enjoying eat two ways of delicate tastes with salt and seasoned dipping sauce so we can enjoy both.

 

Tempura is not ancient Japanese food that came from Portugal introduced into Nagasaki in sixteenth century.

In those days, oil was very valuable so Tempura was luxury foods.  The oil begins picking up after output growth, it became popular as a common food and is also on the menu of inexpensive restaurants as a standard dish.