Tempura Endo
Tempura donburi
Edo style tempura differs from the ones of Kyoto or Kansai. It uses thicker batter, sesame oil to deep-fry the ingredients, which includes vegetables and small seafood caught by the Edo Bay, and strongly flavored sauce.
There are two main styles of Japanese tempura, Kanto style and Kansai style, each using slightly different ingredients and served with different condiments. In the eastern Kanto region of Japan, tempura is made with both seafood and vegetables and is fried in sesame oil until it becomes golden in color. It’s typically served with a shoyu-based dipping sauce. In the western region of Kansai, however, tempura is made primarily with battered vegetables deep-fried in a neutral oil and served with salt. Tempura, however, remains to be more popular in the Tokyo area than Kanto area like Osaka.
Kanto y Kansai Style
Kanto y Kansai Style
Kanto y Kansai Style
Kanto y Kansai Style
Kanto y Kansai Style
Kanto y Kansai Style
Kanto y Kansai Style noodle
Kanto y Kansai Style soba
Kanto y Kansai Udon
Kanto y Kansai Personas
Otros estilos
Especialidades Regionales
En Kyoto
En la region de Kansai preferimos aceite vegetal en vez de la mezcla con aceite de sesamo, y preferimos la sal,
shojin age tempura: Vegetales
Today in Japan the mainstream of tempura recipes basically originate from "Tokyo style (Edo style)" tempura, which was invented at the food stalls along the riverside fish market in the Edo period.
There are several factors for the popularization and flourishing of tempura at Tokyo Bay in the Edo period. The abundance of seafood in the Tokyo Bay is the basic factor. In addition, as oil extraction techniques advanced, cooking oil became inexpensive. In those days, serving deep-fried foods indoors was prohibited in Edo due to a possible fire hazard. Traditional Japanese housing was constructed with paper and wood which could catch fire easily from the tempura oil. For that reason, tempura gained popularity as fast food eaten outside at the food stall. Eating tempura in those days was made to be convenient like fast food as tempura was skewered and eaten with a dipping sauce. Tempura has been considered as one of "the Edo Delicacies" along with soba (buckwheat noodles) and sushi which were also food stall take outs. The modern tempura recipe was first published in 1671 in the cook book called "料理献立抄". After the Meiji period, tempura was no longer considered as a fast food item but instead developed as a high-class cuisine.
In Japan, restaurants specializing in tempura are called tenpura-ya. Many restaurants offer tempura as part of a set meal or a bento (lunch box), and it is also a popular ingredient in take-out or convenience store bento boxes. The ingredients and styles of cooking and serving tempura vary greatly through the country, with importance being placed on using fresh, seasonal ingredients.
Kyoto Style vs Tokyo Style y grosor de la masa (Aqui)
Maybe I am wrong, but I heard that super fine tempura batter used by Shigeya Sakakibara of 7 Chome Kyoboshi is considered “Kyoto style”, while thicker batter is “Tokyo style”.
Guia de Japon
Menues con tempura
18 tipos de tempura
vegetales de tempura
There are two main styles of Japanese tempura, Kanto style and Kansai style, each using slightly different ingredients and served with different condiments. In the eastern Kanto region of Japan, tempura is made with both seafood and vegetables and is fried in sesame oil until it becomes golden in color. It’s typically served with a shoyu-based dipping sauce. In the western region of Kansai, however, tempura is made primarily with battered vegetables deep-fried in a neutral oil and served with salt. Tempura, however, remains to be more popular in the Tokyo area than Kanto area like Osaka.
Kanto y Kansai Style
Kanto y Kansai Style
Kanto y Kansai Style
Kanto y Kansai Style
Kanto y Kansai Style
Kanto y Kansai Style
Kanto y Kansai Style noodle
Kanto y Kansai Style soba
Kanto y Kansai Udon
Kanto y Kansai Personas
Otros estilos
Especialidades Regionales
En Kyoto
En la region de Kansai preferimos aceite vegetal en vez de la mezcla con aceite de sesamo, y preferimos la sal,
shojin age tempura: Vegetales
Today in Japan the mainstream of tempura recipes basically originate from "Tokyo style (Edo style)" tempura, which was invented at the food stalls along the riverside fish market in the Edo period.
There are several factors for the popularization and flourishing of tempura at Tokyo Bay in the Edo period. The abundance of seafood in the Tokyo Bay is the basic factor. In addition, as oil extraction techniques advanced, cooking oil became inexpensive. In those days, serving deep-fried foods indoors was prohibited in Edo due to a possible fire hazard. Traditional Japanese housing was constructed with paper and wood which could catch fire easily from the tempura oil. For that reason, tempura gained popularity as fast food eaten outside at the food stall. Eating tempura in those days was made to be convenient like fast food as tempura was skewered and eaten with a dipping sauce. Tempura has been considered as one of "the Edo Delicacies" along with soba (buckwheat noodles) and sushi which were also food stall take outs. The modern tempura recipe was first published in 1671 in the cook book called "料理献立抄". After the Meiji period, tempura was no longer considered as a fast food item but instead developed as a high-class cuisine.
In Japan, restaurants specializing in tempura are called tenpura-ya. Many restaurants offer tempura as part of a set meal or a bento (lunch box), and it is also a popular ingredient in take-out or convenience store bento boxes. The ingredients and styles of cooking and serving tempura vary greatly through the country, with importance being placed on using fresh, seasonal ingredients.
Kyoto Style vs Tokyo Style y grosor de la masa (Aqui)
Maybe I am wrong, but I heard that super fine tempura batter used by Shigeya Sakakibara of 7 Chome Kyoboshi is considered “Kyoto style”, while thicker batter is “Tokyo style”.
Guia de Japon
Menues con tempura
18 tipos de tempura
vegetales de tempura
