Unpacking the History of Japanese Tempura
One of the most popular dishes that symbolize Japanese cuisine around the world is tempura. With its crispy texture and light taste, tempura has won the hearts of many. But where does this delicious dish come from? How did it become a beloved part of the Japanese food culture? Let’s dive into the fascinating history of Japanese tempura and explore its origins.
The Portuguese Influence
Believe it or not, tempura didn’t originate in Japan. It was introduced to Japan by Portuguese missionaries and traders in the late 16th century. These foreigners arrived in Japan during the Azuchi-Momoyama period (1568-1600), landing on the southern island of Kyushu. They brought with them many things, including their language, religion, and yes, their cuisine. Among the culinary practices they introduced was the method of deep-frying food in oil, something that was not common in Japanese cooking at that time.
The word “tempura” itself comes from the Latin phrase “quatuor anni tempora,” which refers to the Ember Days when Catholics avoid meat and instead eat fish or vegetables. The Portuguese would deep-fry fish during these days using a batter, a practice that caught the interest of the Japanese.
Evolution into a Japanese Delicacy
While the Portuguese introduced the art of deep frying to Japan, the Japanese took it and made it their own. Over the years, they refined the technique and developed what we know today as tempura. The batter became lighter, designed to complement rather than overwhelm the delicate flavors of the seafood and vegetables. The ingredients were carefully selected and cut to ensure they cooked quickly and evenly. This evolution transformed tempura from a foreign food to a quintessential Japanese dish.
Tempura became especially popular during the Edo period (1603-1868) in Edo (modern-day Tokyo). It was during this time that tempura established itself as a fast food for the common people. Street vendors and food stalls would fry tempura right in front of their customers, serving it hot and crispy. This tradition of serving tempura fresh out of the fryer continues in Japan to this day.
The Art of Tempura
Making tempura is considered an art in Japanese cuisine. The goal is to achieve a light, crispy batter that doesn’t absorb too much oil. This is done by mixing ice-cold water with wheat flour and sometimes a little egg, then lightly coating the seafood or vegetables in this batter before quickly frying it in hot oil. The result is a beautiful golden piece of tempura with a crunchy exterior and tender inside.
The choice of oil is also important. Traditional tempura chefs prefer using sesame oil or a blend that includes sesame oil for its flavor and high smoke point. Additionally, the technique of frying – including the temperature of the oil and the timing – is crucial to achieving the perfect texture.
Tempura is typically served with a dipping sauce called tentsuyu, made from a mix of broth (dashi), mirin, and soy sauce, which complements the delicate flavors of the fried ingredients. Grated daikon radish and ginger are often added as garnishes.
Tempura Today
Today, tempura can be found everywhere in Japan, from high-end restaurants that specialize in the dish to casual diners and street food stalls. There are also tempura bars where chefs fry the pieces in front of the customers, similar to the street vendors of the past. Tempura has also spread worldwide, becoming a staple in Japanese restaurants across the globe.
In modern restaurants, tempura is not limited to the traditional seafood and vegetables. Chefs have experimented with various ingredients, including cheese, fruit, and even ice cream, showing that tempura is a versatile dish that can be adapted and evolved.
Conclusion
The history of tempura is a testament to the cultural exchange between Japan and the rest of the world. What started as a foreign cooking method introduced by Portuguese visitors has been embraced and refined by the Japanese, becoming one of the country’s most iconic dishes. Tempura demonstrates the ability of food to transcend cultures and boundaries, evolving into a culinary delight that is enjoyed by people everywhere. So, the next time you bite into that crispy, golden tempura, remember the centuries of history and craftsmanship that made it possible.