What is the Japanese name for the deep-frying pot used for tempura?

The Japanese name for the deep-frying pot used for tempura is agemono nabe.

In Japanese, agemono means “fried food,” while nabe means “pot” or “cooking vessel.” Together, agemono nabe literally describes a pot intended for frying. Tempura cooks use it to hold hot oil while batter-coated seafood and vegetables are quickly deep-fried.

The term can be confused with other Japanese cookware names. Donabe refers to an earthenware pot, while nabemono describes a category of one-pot dishes rather than a frying vessel. Sukiyaki nabe is associated with cooking sukiyaki, not tempura.

Tempura became especially prominent in Japan during the Edo period, when frying in oil became more practical in urban food culture. Traditional preparation depends on maintaining hot oil and avoiding overmixing the batter, producing the light, crisp coating associated with the dish.