Tempura
Tempura is a Japanese dish that is fried in seaweed, vegetables, wild plants and covered with flour. Originally, it used to only use seaweed, but it was called Shojin Aya or Shoji Aegee, but now it is called Tempura. Representative materials include shrimp, water squid, eggplant, red pepper, sweet potato, pumpkin, etc. However, there are no limitations on the type of material, However, meat is not used basically. It is a favorite dish for Japanese people ranging from home cooking to the menu of high-class menus. Even though it is a simple cooking method, the skill of the chef is a food that simply appears in the taste. It is a familiar dish for Japanese people, and it was a popular dish of Edo common people originally served in a stall. Eating out by tempura specialty store and eclipse restaurant is active, too, and tempura is made at home, too, and it is popular as general home cooking. It is considered to be one of the representative dishes of Japan. There are many kinds, and reputation is high.