Category: Tempura

Summer megochi tempura guide: how to fillet big-eyed flathead, understand its texture, and fry it perfectly crisp with a light traditional batter.

A guide to urui tempura, exploring edible hosta shoots, their mild sweetness, early spring harvest, and ideal tempura method.

How to make myoga tempura using fresh Japanese ginger buds, with notes on seasonality, aroma, structure, and ideal frying temperature.

Discover how to make akebi tempura, from seasonal selection and bitterness control to batter technique, frying temperature, and perfect texture.

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.