The Origin of Tempura
It all begins with an idea.
Tempura is widely associated with Japan, but its origins actually trace back to Portugal
Tempura is a popular dish of battered and deep-fried seafood or vegetables, as seen in dishes like peixinhos da horta (fried green beans).
The Japanese discovered tempura through contact with Portuguese missionaries and traders during the Nanban trade period (1543–1614). This era marked the arrival of Europeans in Japan, introducing new goods, technologies, and cultural practices, and naturally included including culinary techniques.
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The term "tempura" is thought to originate from the Latin word "tempora", which refers to specific periods of fasting or abstinence in the Catholic liturgical calendar. During these times, Catholics avoided meat and instead ate fish and vegetables, which were often fried in batter.
Portuguese missionaries introduced this cooking method to Japan as part of their daily meals and Japanese cooks adapted the technique, using local ingredients like shrimp, fish, and seasonal vegetables.
The Japanese refined the frying process, developing a lighter batter made from wheat flour, egg, and cold water, and using sesame oil for frying. They also incorporated their culinary philosophy, which emphasizes simplicity and enhancing the natural flavors of ingredients.
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In Japan, tempura is now a cornerstone of their cuisine, served in specialty restaurants, as a topping for soba or udon noodles, or as a filling in sushi rolls. Its popularity has spread worldwide, and it remains a perfect example of how cultures influence and enrich each other's culinary traditions.
