Tempura is a Japanese batter made of flour, water, and egg that fries into crispy perfection. What makes the batter stand out against other fry coatings is its lightness; when done right, it's not ...

In Sapporo, the capital of the Japanese island of Hokkaido, prized seafood, high-end tempura, and ice cream in winter define ...

Tempura made its debut in Nagasaki in the 16th century when the Portuguese brought over the practice of coating food in batter to fry it in oil, a simple technique that changed Japan's food history ...

What’s your favorite vegetable tempura? A lot of vegetables are great in this Japanese cooking technique, but asparagus is definitely one of my favorites. When you fry asparagus the right way, it ...

At this point, almost every day of the year is a national some-food day, from Coconut Torte (March 13) to Tapioca Pudding (July 15). They're all on our National Food Day Calendar (which you can ...

It’s one of Japanese food’s most iconic staples, but the truth is, tempura isn’t from Japan at all – well, kind of Tempura – that classic Japanese dish. Or is it? It is most likely that Japan’s iconic ...

In the überindulgent world of three-figure omakase thrills, sushi reigns, with finance whales and deep-pocketed diners kneeling at the throne of trumped-up toro. But tempura, Japan’s ...

If your idea of tempura involves lukewarm, slightly limp fried clumps in the corner of a sushi lunch special bento box, consider this your tempura wake-up call. There is plenty of good tempura in Los ...