What Japanese term names the batter-frying technique used for tempura?

The Japanese term for the batter-frying technique used for tempura is koromo-age.

The name contrasts with su-age, or “naked frying,” in which an ingredient is fried without a coating. Koromo-age means frying with a “clothing” or coating, referring to the light batter surrounding seafood or vegetables.

Tempura batter is typically made from flour, egg, and very cold water. It is mixed briefly, often leaving small lumps, because overmixing develops gluten and makes the coating heavier and doughier. Tempura is not the same as furai, the Japanese category for foods coated in breadcrumbs such as ebi furai.

Tempura’s modern style developed in Japan after Portuguese-influenced frying techniques reached Nagasaki in the 16th century. The Japanese term describes the coating method, not a particular ingredient or shape.