Hello, this is Haru. Today, I'd like to introduce you to a traditional Japanese dish called "Tempura." I release new content every Monday, and if you're interested, you can find subtitles in the description.
From now on, I'm planning to showcase various aspects of Japan such as tourist spots, the Japanese language, recommended restaurants and shops, festivals, and more. I post on Mondays, so if you have a moment, I'd be delighted if you could listen, even if it's just for a minute.
Tempura is a traditional Japanese cuisine loved around the world. It's a delicious dish made by frying vegetables, fish, shrimp, and other ingredients in a crispy batter. Its unique texture and flavor have charmed many people.
Tempura batter is made by mixing wheat flour, water, and egg. Ingredients are coated with this batter and then deep-fried, resulting in a crispy outer layer.
When frying tempura, it's important to manage the oil temperature and time. Frying at a high temperature for a short time helps maintain the crispy texture.
The appeal of tempura lies in its diverse range of ingredients and flavors. In addition to vegetables, seafood like shrimp and fish are commonly used. This variety allows you to savor different tastes and textures. The freshness of the ingredients is crucial, and selecting and preparing them well impacts the dish's deliciousness.
Enjoying tempura involves a variety of accompaniments and seasonings. Typically, tempura sauce or salt is provided for flavoring. You can also enjoy tempura on top of rice or udon noodles, or alongside soba noodles. Additionally, it pairs well with beverages like Japanese tea or beer, enhancing the dining experience.
Tempura is an integral part of Japanese cuisine and is loved not only in Japan but also worldwide. The distinct cooking method and combination of ingredients result in a unique deliciousness. I encourage you to try experiencing this flavor. When making tempura at home, remember to handle the frying process and fire with care. Enjoy the delicious tempura and explore new culinary horizons.
Today's Thought:
"Just a bit more with the guitar."