Tempura Meaning: Definition, Examples, and Translations
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tempura
[tɛmˈpʊərə ]
Definition
cuisine dish
Tempura is a popular Japanese dish made by battering and deep-frying a variety of ingredients such as seafood, vegetables, and mushrooms. It is typically served with a dipping sauce. Tempura is known for its light and crispy texture, achieved by using cold water in the batter.
Synonyms
battered fry, crispy fry.
Examples of usage
- I ordered tempura shrimp at the Japanese restaurant.
- The vegetable tempura was perfectly crispy.
- She loves making tempura for special occasions.
- He dipped the tempura in soy sauce.
Translations
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Interesting Facts
Culinary Practices
- The batter for tempura is typically made with cold water and flour, which helps to create a light, airy texture when fried.
- Traditionally, tempura is served with a dipping sauce called 'tentsuyu', a mix of soy sauce, mirin, and dashi.
Cultural Significance
- In Japan, tempura is often seen as a representation of culinary innovation and a fusion of different cultures.
- The art of making tempura is considered an important skill in Japanese cuisine, with chefs training for years to perfect the technique.
Health and Nutrition
- Tempura can be a lighter alternative to heavier fried foods, especially when made with a variety of vegetables and seafood.
- The frying oil used in tempura can affect its healthiness; oils with higher smoke points, like canola or sunflower oil, are often preferred.
Pop Culture
- Tempura has become popular globally and can now be found in various cuisines, adapting to local tastes and ingredients.
- It features prominently in popular Japanese animations and video games, showcasing its beloved status in Japanese culture.
Origin of 'tempura'
Main points about word origin
- The word 'tempura' comes from the Latin word 'tempora', referring to 'times', which relates to the days when fish was eaten during Lent.
- Tempura was introduced to Japan by Portuguese missionaries in the 16th century, combining local ingredients with European cooking techniques.
The word 'tempura' is derived from the Latin word 'tempora,' which refers to the Ember Days observed by the Catholic Church. It is believed that Portuguese missionaries introduced the technique of deep-frying foods to Japan in the 16th century. Over time, the dish evolved, incorporating Japanese culinary techniques and ingredients. Tempura became popular among the Japanese during the Edo period, and today it is a staple of Japanese cuisine enjoyed worldwide. The method emphasizes lightness and crispness, illustrating the aesthetic principles of Japanese cooking, such as highlighting the freshness and taste of each ingredient.