Tempura is a typical Japanese dish that is usually made with seafood, meat or vegetables. The dish was introduced in Japan in the 16th century by Iberians who used fritter-cooking techniques to make it. In Japan, tempura is serious stuff. Japanese chefs can spend years mastering the technique of frying tempura. Home cooks in front of their hot oil in their tiny kitchens for a food we all love. Successful tempura is achieved through proper batter preparation. To ensure a crispy texture, it’s important to minimize the gluten formation in the batter as much as possible.

National Tempura Day is celebrated every year on January 7th!

We have been unable thus far to find the creator of this national day, but we will be sure to keep you posted.