Learn to make vegetable, seafood, and shrimp tempura!
Most of us have had Tempura. It’s the name given in Japan to usually fish or vegetables deep fried in a thin batter. According to the Oxford Companion to Food it is one of the most important and beloved methods for preparing food in Japan and are part of a large category of foods called Agemono.
The tempura cooking method and name is believed to have been brought to Japan from Portugal by Catholic missionaries in the 16th century. The Portuguese word tempuras means Ember Days, when meat was not eaten. This may be the basis for the descriptor. The cooking of fish and vegetables in a crisp batter as a result made these highly desirable and a good substitute for meat.
The Portuguese remained in Japan until 1639, when they were banished because the ruling shogun believed Christianity was a threat to Japanese society. As their ships sailed away for the final time, the Portuguese left an indelible mark on the islands: a battered and fried green bean recipe called peixinhos da horta which many believe is the genesis of tempura. It has been a staple of the country’s cuisine ever since.
Chef John Ash 
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