Japanese food is now very popular all over the world. Among them, tempura and other fried foods are the most popular along with sushi.
Many of the fried foods in Japanese cuisine were created under the influence of dishes that came from overseas, as evidenced by the fact that the word "tempura" is of Portuguese origin. The cooking methods that came from abroad were mixed with Japanese cooking methods and unique ingredients, and were devised in the Japanese climate, along with the inspiration and attempts of many cooks.
During the Kamakura period, fried foods was introduced as a vegetarian dish by a Zen priest who returned from China. Since vegetarian cuisine emphasizes not eating animals, it seems to have been valued as a dish that allows the intake of oil, containing protein.
In Japan, generally, when food is deep-fried without batter, it is called "su-age," and when it is battered, it is called "koromo-age." Depending on the ingredients used for the batter, it is called "tempura," "kara-age," "fry," "cutlet," or "kawari-age." Depending on the way they are fried, there are also other types of fried foods, such as "kushi-age," where ingredients are skewered and deep-fried, "shojin-age," where vegetables are deep-fried, and "isobe-age," where seaweed is used.
There are some flavors and tastes that can only be extracted by frying in oil. Deep-frying has the power to bring out the best of the ingredients, to enhance their flavors, and even if they are bitter or acrid, to transform them into delicious flavors.
At our online store, we offer various tools for preparing fried foods, such as Yamada Kogyosho's Uchidashi Katatenabe, an uchidashi-style iron pan that efficiently transfers heat. Please have a look at our online page for more details.
Yamada Kogyosho's Uchidashi Katatenabe
FD Style's Frying Pan
Nakamura Douki's Tempura Pot