Though now deeply rooted in Japanese cuisine, tempura originated with Portuguese missionaries and traders who arrived in Japan in the 16th century.

The term ‘tempura’ is derived from the Latin word tempora, which refers to times or seasons. It was used by the Portuguese to describe the Ember Days of the Catholic calendar, during which no meat could be consumed. To observe this, they would instead eat fried vegetables and seafood coated in a simple flour-and-water batter. Japanese locals found the technique intriguing and gradually adapted it, tweaking the recipe and ingredients to suit their own tastes and resources.

Unlike the denser, more substantial Portuguese version, Japanese tempura became famous for its lighter, crispier texture. This refinement was largely due to the use of ice-cold water, which slows gluten formation and creates a more delicate batter.

As tempura gained popularity in Japan, it took on a life of its own, influencing Japanese cuisine in ways that still endure today. Initially a street food in the bustling port city of Nagasaki, it became a widely loved dish in Edo (modern-day Tokyo), where it was sold from street stalls. These vendors specialised in quick, affordable meals, offering tempura as a convenient option for the city’s workers.

Over time, tempura preparation became an art form. In the Edo period, it evolved into an elegant, refined dish served in specialty restaurants where chefs honed their techniques, and subtle variations emerged. Rather than heavily seasoning the ingredients, chefs focused on highlighting the natural flavours of vegetables and seafood. Mastery involved using fresh, seasonal ingredients and achieving a perfect fry – light and crisp without excessive oil absorption. Some chefs also incorporated unique ingredients such as lotus root, mountain vegetables and various kinds of seafood to showcase regional variations, which only increased the dish’s appeal.

Tempura’s popularity has since spread globally, with variations popping up in different cultures. In South Korea, for example, there’s a similar dish called twigim, often served with spicy dipping sauces. In the United States, the fusion of tempura with sushi led to the creation of tempura rolls, where the technique is applied to fish and vegetables wrapped in sushi rice and seaweed.

Today, tempura remains a symbol of Japanese culinary elegance. Whether enjoyed at a high-end restaurant or a casual food stall, tempura continues to showcase the enduring appeal of this cross-cultural culinary gem – delicious proof that sometimes, the best dishes are those that travel across time and place.