Tempura was introduced to Japan in the 16th century by which group?

Tempura was introduced to Japan in the 16th century by Portuguese missionaries.

The technique arrived during the Nanban trade period, when Portuguese ships and missionaries connected Japan with Western Europe. Portuguese visitors brought a style of cooking in which foods were coated in batter and fried. A related Portuguese dish, peixinhos da horta, consists of green beans dipped in batter and fried, and is often compared with early tempura.

The method took root especially around Nagasaki, one of Japan’s main points of contact with foreign traders and missionaries. Japanese cooks later adapted it to local ingredients and tastes, particularly fresh seafood. By the Edo period, tempura had become popular as inexpensive street food sold from outdoor stalls, especially around the developing city of Edo, now Tokyo.

Modern tempura differs from many early versions. Its batter is typically thin and lightly mixed, producing a pale, airy crust. The finished pieces are commonly served with tentsuyu or salt, rather than the heavier seasoning associated with some early preparations.