天ぷら
てんぷら
tempura
= tempura / fried vegetables and seafood
Tempura (天ぷら) is a beloved Japanese dish of lightly battered and deep-fried vegetables and seafood. Crispy outside, tender inside, tempura represents Japanese culinary finesse.
Tempura involves coating vegetables or seafood in a delicate batter before deep-frying. The result is crispy yet light—not oily. Tempura chefs master temperature control and batter consistency. Common ingredients include shrimp, squid, vegetables (eggplant, mushroom, zucchini). Tempura is eaten with dipping sauce (tentsuyu). High-end tempura restaurants are prestigious and expensive.
Tempura is best eaten immediately after frying. Fresh, hot tempura is far superior.
天 (heaven) + ぷら (from ‘fry’)
EXAMPLE 1
えびの天ぷらは、本当に美味しい。衣がサクサクだ。
Ebi no tempura wa, hontou ni oishii. Koromo ga saku-saku da.
Shrimp tempura is really delicious. The batter is crispy.
EXAMPLE 2
天ぷら屋で、季節の野菜を揚げてもらった。
Tempura-ya de, kisetsu no yasai wo agete moratta.
At the tempura restaurant, they fried seasonal vegetables for me.
EXAMPLE 3
天ぷらは、日本の料理の代表だ。
Tempura wa, Nihon no ryouri no daihyo da.
Tempura represents Japanese cuisine.
Tempura is iconic Japanese dish with centuries of history.
High-end tempura is celebrated culinary art form.
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