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     In the  second topic , I have discussed about Ramen , I hope all of you interest to read it . Now , The third topic , I will discuss about Tempura .

1. History

        Tempura is not an authentic Japanese food . There is an opinion saying that " Tempura " comes from the Portuegese missionary which is seafood in the Pre-Easter Period Latin called Ad Tempora Cuaresme . In another opinion said that " Tempora " comes from Portuegese Temporas ( Sacred Period ) , Tempero ( Kitchen Spices ) , Templo ( Temples ) or Tempora which comes from Spanish and Italian .

        In the begining Tempura was the name for the area of Kyushu dan Okinawa which was fried with cooking oil imported from battered fish mixed with flour called Satsuma-age .

       Tempura which only consist of vegetables is called Shajin-age . In the Edo period , two types of Tempura were actually known based on the parts of eggs used for flour dough , namely Kinpura ( egg yolks only ) and Ginpura ( egg white only ).

2. Variation of Tempura 

• Tempura ice cream ( ice cream fried in Tempura dough ).
• Umeboshi Tempura ( seddless umeboshi fried in Tempura dough .
• Mamiji Tempura ( Fried maple leaves from flour mixed with sesame and sugar ) from Minoh waterfall in Minoh City , Osaka Prefecture .

3. Batter 

        In Japanese , Tempura dough is called Koromo like " clothes " which are like wrapping food . Tempura dough is made from a mixture of low protein flour that has been cooled first , shaken chicken eggs , and cold water ( ice water ) . All the ingredients are mixed and then stirres with chopstick so that , there are still lumps of flour . Tempura flour contains chemicals such as baking soda and baking powder so that the fried results become crisp and not hard . All the types of food that can be used of Tempura . In general , the Tempura of oil used when frying Tempura is about 160° ti 170°  with fairly short time . The rather low temperatures used in frying vegetables and seafood such as sallfish are easily . Increased , high temperature are used in trying shrimp , squid and fish until the dough changes color .

4. Presentation 

      Tempura is ussually enjoyed with a sauce called Testsuya which is added witb grated turnip or grated ginger as flavoring . Testsuya is made from a mixture of Katsuobushi , water , mirin and salty soy sauce which is cooked to a boil to strengthen alcohol and then stirred . Tempura can also be enjoyed with orange juice , kitchen salt using the following ingredients ; matcha , curry powder , orange peel Juzu or Andaliman powdee .

     

      

   Tempura donburi ( also known as Tendon ) which is white rice in a bowl with Tempura above pouring thick sauce ( tare ) made with a mixture of soy sauce , sugar and mirin . Japanese dishes such as  Udon and Soba are placed tempura called Tempura Udon and Tempura Soba.

        Kakiage is a type of Tempura which ia a mixture of various types of vegetables such as onion , mitsoba leaves and fried carrots with a small pieces of shrimps or shrimp . Tempura Chazuke ( Tencha ) is the name for Japanese Cuisine in the form of white rice on which is placed Kakiage with a little wasabi then disiran dashi and green tea water .