Tempura - A 300-year Round Trip

Michael Palin, in his engaging television series Around the World in 80 Days, likened the Japanese to magpies in that they take desirable things from others and make them their own. Although this doesn't sound like a compliment he was praising their dominance of originally foreign technology such as cars, electronics and railways. What is less well-known, however, is that there are other, more traditional facets of Japanese life that were absorbed long before the advent of the Walkman and the Bullet Train. In the culinary world, tempura is one such example.

Found on the menu of nearly every Japanese restaurant in the world and now growing in popularity in Europe, tempura is one of the quintessential national dishes despite its European origins. In fact, it has only been part of the Japanese diet for around 300 years following its introduction in the area around Nagasaki by sailors from Portugal. It is not known for sure how the name developed but most likely it is derived from the Portuguese word "tempuro" meaning seasoning. Due to the lack of fast transport and refrigeration at the time, any seafood from the coast would have been long past its best by the time it reached the inner regions of Portugal. Thus deep frying fish and shrimps with generous amounts of seasoning would have been a way of making the food more pleasurable.

It is said that the Japanese fondness for tempura mushroomed when a sample reached the Shogun who took an immediate liking to this new taste. It is now eaten throughout the country not just in homes and restaurants but also in Buddhist temples and at funerals. In this case it is referred to as "Shojin ryori" and is strictly vegetarian - no meat or fish is used.

Even as a family meal there are unwritten rules as to what works well as tempura, however employing the Japanese art of copying and improving, you can click here to find the basic recipe and use it as a basis for your own creations.