Unlike a lot of Western fried food, tempura is known for its light and airy batter. Photo: Getty Images/iStockphoto
Unlike a lot of Western fried food, tempura is known for its light and airy batter. Photo: Getty Images/iStockphoto

Tempura isn’t from Japan: how a fried Portuguese classic became a staple of Japanese cuisine

  • Tempura – seafood or vegetables coated in batter and deep-fried – is as much a staple of Japanese cuisine as sushi, but its origins are thousands of miles away
  • The Japanese adapted the original recipe by lightening the batter – giving it an airy, crunchy quality – and using it to coat different ingredients

Knowledge |   Iconic Asian food
Unlike a lot of Western fried food, tempura is known for its light and airy batter. Photo: Getty Images/iStockphoto
Unlike a lot of Western fried food, tempura is known for its light and airy batter. Photo: Getty Images/iStockphoto
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