Characteristics of Tempura and Tendon
Japanese cuisine is famous for its variety, and tempura and tendon are two of its signature dishes.
This time, we will introduce the history, origin, and main characteristics of tempura and tendon.
1. The history and origin of tempura
Tempura is a dish introduced to Japan by the Portuguese in the 16th century.
The word tempura is derived from the Portuguese word tempero, which means seasoning.
It is a dish in which seafood and vegetables are battered and deep-fried.
Tempura was originally a dish of the upper class, but eventually spread among the common people.
How to make tempura
2. Main characteristics of tempura
Tempura is generally served with dipping sauce such as soy sauce or tentsuyu.
It is often eaten with rice or miso soup.
3.History and Origin of Tendon
Tendon is a dish invented by a chef named Takeshi Ii in the 19th century.
The etymology of Tendon is a combination of ‘Tenpura’ and ‘Donburi: rice bowl’.
It is a dish of seafood and vegetables coated with tempura batter and deep-fried.
4. Main features of tendon
Tendon is generally eaten with a dipping sauce such as soy sauce or tentsuyu.
It is often eaten with rice or miso soup.
5. Shops where you can eat tempura and tendon in Tokyo
In order to make safe and delicious food at a low price, “Tenya” carefully selects the ingredients and has established a network with its own route from processing to supply.
Flour and oil are vital for tempura. Since its founding, tempura flour has been jointly developed with Nisshin Flour Milling and Nisshin Foods.
The oil has also been custom-ordered from Nisshin oillio since the company was founded, using healthy vegetable oil that enhances the light flavor and crispness of the ingredients and the deliciousness of the ingredients.
The auto-fryer (automatic deep-frying machine for tempura) is also designed to be eco-friendly, such as producing almost no waste oil.
MAP
Nihonbashi Tendon Hannosuke Kaneko
Hannosuke Kaneko is a real person born in Asakusa, and a heavyweight in the Japanese food world who has continued to love Japanese food more than anyone else, saying that “Japanese culture lies in food.”
Hannosuke Kaneko’s grandson, Shinya Kaneko, inherited the Enma-cho (recipe book), which contained instructions on how to make the “Secret Edomae Donburi Sauce” that was never revealed to the public.
After much trial and error, using this secret donburi sauce, the tempura bowl was finally completed. It was a dynamic appearance that expressed stylish Edomae.
“Nihonbashi Tendon Kaneko Hannosuke” was born because we wanted many people to enjoy this Edomae tendon at an affordable price.
MAP
Other Tempura Restaurants in Tokyo…
In conclusion
Tempura and tendon are typical Japanese dishes.
Both are deep-fried and are generally eaten with a dipping sauce such as soy sauce or tentsuyu.
If you would like to try these dishes, please visit the restaurants introduced in this article.
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