Traditional Tempura
Traditional Tempura: A Japanese culinary technique characterized by the battering and deep-frying of seafood and vegetables. The dish is traditionally made using ice-cold water and flour, creating a light and crispy texture. Common ingredients include shrimp, squid, sweet potato, bell pepper, and eggplant. Served with a dipping sauce made from soy sauce, mirin, and grated daikon radish. The dish emphasizes the natural flavors of the ingredients while adding a delicate crunch. Traditional Tempura is a staple in Japanese cuisine and can be found in various settings, from high-end kaiseki restaurants to casual izakayas.