It feels greasy and greasy, and I can't eat much ......"I used to eat tempura very little, and I was worried that the greasy feeling of tempura would be unacceptable. But when you are in Japan and experience this traditional dish for yourself, you will find that it is much more than that. What is it like to eat tempura in Japan?
It's a great feeling to walk into a dedicated tempura shop with a unique seating layout, with only one private room and eight counter seats, and the chef cooking in front of you, and there is a well-known tempura restaurant in Japan where you can enjoy swordfish from Suruga Bay in Shizuoka Prefecture. This store is relatively popular, and it is not easy to queue up.
I went to this shop with my friends, the tempura had no greasy feeling, and I was still curious at first, so I followed the chef's practice with my friends, watching them skillfully put the ingredients into the hot oil, listening to the sound of frying, and feeling the moment when the oil temperature and ingredients were perfectly combined, it was a visual and auditory feast. In addition, the chefs are very international and fluent in English, so it is not difficult to communicate, and the diners come from all over the world.
It's so soft and smooth"! Starting with the shrimp head, this seemingly simple dish brings surprises. The tentacles of the shrimp head explode during the frying process, blooming like fireworks, and the thin, crispy shell wraps around the deliciousness inside, making you feel the essence of seafood while chewing.
This is followed by scallops and squid, which have been carefully blended in texture and flavor. The scallops have a delicate flesh and a medium-rare center, which has a crispy shell and retains the softness of the inside. The squid is fried after a day of aging, and the flavor is rich and extraordinary. A friend's comment is - "Drizzled with a special sauce, crispy and charred." ”
Vegetable tempura is also unique, such as onions, green eggplants, and shiitake mushrooms, each of which has been carefully processed to ensure a refreshing and non-greasy texture. Even fava beans can find their stage here, with three beans skewered in a string and fried until golden brown and crispy.
In particular, it is worth mentioning that the pumpkin puree is paired with salmon roe, and the combination of the same color food is not only pleasing to the eye, but also rich in taste, making it an unforgettable dish.
In the end, the appearance of half an eel became the climax of the whole meal. The eel is fried until crispy on the outside and tender on the inside, cut into three pieces, and tasted from the tail, and every bite is a delicious treat.
The perfect finish to tempura is rice, and you can choose between tempura rice bowl or chazuke, both of which are garnished with shrimp cake tempura. The secret sauce of the tempura rice bowl is evocative, while the fresh taste of the chazuke is the perfect end to this hearty meal.
Of course, how can you taste tempura without pairing it with sake? The restaurant offers a wide selection of Japanese sake, each with its own unique flavor. If you're having trouble choosing, ask the chef for recommendations and they'll always be able to recommend the best wine for your taste.
Eating tempura in Japan is an all-round sensory experience where you can taste the freshest taste of seafood and vegetables in one bite. When you pick up a piece of hot tempura that has just come out of the pan and take a bite, the skin is crispy on the outside, but the ingredients inside still retain their original flavor and tenderness, which is unforgettable.