Which Japanese cuisine is tempura associated with?

Tempura is associated with Japanese cuisine. It is a Japanese dish of seafood or vegetables coated in a thin batter and deep-fried.

Although tempura is now firmly identified with Japan, its cooking technique has foreign roots. Portuguese missionaries introduced flour-and-egg fritter frying to Nagasaki in the 16th century. Japanese cooks adapted that method, emphasizing fresh seasonal ingredients, a lighter batter, and dipping sauces.

Tempura became especially popular in Edo-period Tokyo, where it was sold at outdoor food stalls. It was considered fast food because deep-frying indoors was risky in Japan’s wood-and-paper buildings. Modern tempura is commonly served with tentsuyu dipping sauce, grated daikon, or salt.

A common mix-up is confusing tempura with furai, another Japanese fried-food style. Furai typically uses breadcrumbs, while tempura uses a thin batter and does not traditionally use panko.