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!
Also
on this date:
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