Learn to love tempura
An approachable field guide to tempura, the craft, the styles, and the words.
The first bite gets your attention. The next should tell you what you’re eating. Start with the ingredients, then choose between a counter, a plate, a bowl and noodles.
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Tendon is not just tempura moved onto rice. Learn how the toppings, sauce and rice work together, and choose the kind of bowl you actually want to eat.
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Crunch is a clue, not the whole verdict. A practical look at the batter, the oil, the timing and the ingredient, and how to tell what you’re tasting without pretending taste reduces to a single score.
Read the guide →Never been to a serious tempura restaurant? Here’s how to read the menu, choose salt or sauce, and eat each piece at its best, so you can walk in like you belong.
Read the guide →Short reference entries, being researched and written.