Find all our articles related to tempura here!
Dote no Iseya, a historic Tokyo restaurant, serves exceptional tendon, emphasizing rustic, satisfying bowls. Founded in 1889, it remains popular, using aged soy sauce and unique dashi preparation for its tare. The tempura batter is thicker, ensuring a crispy texture. Despite using everyday ingredients, the restaurant’s techniques create a distinctive, beloved dining experience.
This article is part of our series on tempura. Given the common perception that tendon (天丼) is essentially freshly fried … More
A deep dive into authentic Japanese tendon tare, exploring tradition, umami technique, and a Michelin-style sauce recipe.
Tempura ochazuke explained: comforting tencha with chadashi, rice, tea, and restaurant techniques for perfect balance.
Discover why Japanese Goby (Haze) was a classic tempura fish, how its decline made it rare, and the traditional methods chefs use to prepare it perfectly.
Explore the technique of ‘making the flowers bloom’ in tempura. Learn about the method, its variations, and how to achieve the perfect crispy texture for your tempura dishes.
Explore the art of making tentsuyu, a sweet and salty dipping sauce for tempura. Learn about ingredient ratios, unique preparation methods, and serving tips
Learn how to prepare perfect grated daikon for tempura. Discover tips on choosing the right daikon, grater, and techniques to enhance your Japanese dishes
Discover the secrets of Tempura Kusunoki, a revolutionary tempura restaurant. Learn about their unique frying techniques, rare iron pot, and perfect seasoning methods.
Iron sand mining in Kuji, Japan, and the history of iron cookware are detailed, highlighting traditional craftsmanship and quality, particularly the sand iron tempura pot’s role in culinary history and its thermal properties.
Tempura Kyoboshi’s Signature Shrimp Paste Sandwich: A Deep Dive into the Iconic Dish
Learn how to choose the perfect oil for your tempura with our comprehensive guide. Discover the impact of oil on flavor, texture, reusability, and cost.
