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nDidnyou know that this favorite food in Japanese cuisine came to Japannfrom Portugal?
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nTempuranis seafood and vegetables that have been battered and deep fried. Thenbatter is very light and fluffy when fried because it is made withncold water, and it is only stirred a bit with chopsticks and is stillna bit lumpy when used. (People keep the batter cold by placing thenbowl of batter inside a larger bowl of ice.)
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Apparentlynthis style of battering and frying food was introduced to Japan bynPortuguese Jesuits, and the word “tempura” comes from thenLatin/Portuguese word “tempora,” or time period, which refers tonChristian holy days when meat is avoided and fish and vegetables areneaten.
Apparentlynthis style of battering and frying food was introduced to Japan bynPortuguese Jesuits, and the word “tempura” comes from thenLatin/Portuguese word “tempora,” or time period, which refers tonChristian holy days when meat is avoided and fish and vegetables areneaten.n
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nCD Kitchen has an article about National Tempura Day and includes linksnto tons of recipes!
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nAlsonon this date:
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nAnniversary of publication of Fanny Farmer’s Cookbook
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nTumbes Anniversary in Peru
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