Did you know that this favorite food in Japanese cuisine came to Japan from Portugal?
Tempura is seafood and vegetables that have been battered and deep fried. The batter is very light and fluffy when fried because it is made with cold water, and it is only stirred a bit with chopsticks and is still a bit lumpy when used. (People keep the batter cold by placing the bowl of batter inside a larger bowl of ice.)
Apparently this style of battering and frying food was introduced to Japan by Portuguese Jesuits, and the word “tempura” comes from the Latin/Portuguese word “tempora,” or time period, which refers to Christian holy days when meat is avoided and fish and vegetables are eaten.
CD Kitchen has an article about National Tempura Day and includes links to tons of recipes!
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