National Tempura Day, observed annually on January 7, celebrates the Japanese dish known as tempura. This culinary delight involves battering or deep-frying seafood and vegetables. The term "Tempura" has European roots, originating from the Latin word "Quattuor Tempora," associated with the days when Catholics abstained from meat and consumed fish and vegetables. Though the name may have Portuguese origins, it gained popularity in southern Japan, referring to a dish prepared using hot oil. Today, Tempura encompasses various preparations, including the satsuma age type of fried fish cake. National Tempura Day provides the perfect opportunity to savor the unique flavors of tempura with family and friends.

History and Significance: Tempura's origins can be traced back to the 16th century when Portuguese missionaries and traders introduced the technique of frying food in batter to Japan. The Japanese adapted this method and created tempura, which became a staple of Japanese cuisine. The word "tempura" is derived from the Latin word "tempora," referring to the Ember Days, when Catholics would refrain from eating meat and instead consume fish and vegetables.

Over time, tempura has evolved and become an integral part of Japanese culinary tradition. It is enjoyed worldwide and celebrated for its unique preparation and taste. National Tempura Day in the United States honors this iconic dish and encourages people to explore its flavors and culinary heritage.

Types of Tempura: Tempura can be made from a variety of ingredients, each offering its own distinct taste and texture. Some popular types include:

• Shrimp Tempura (Ebi Tempura): One of the most common and beloved forms of tempura, featuring large shrimp.
• Vegetable Tempura: Includes a variety of vegetables such as sweet potatoes, bell peppers, mushrooms, eggplant, zucchini, and green beans.
• Fish Tempura: Uses fish fillets like whitefish or cod.
• Seafood Tempura: In addition to shrimp, other seafood like squid, scallops, and crab can be used.

Ingredients for Tempura Batter: The key to perfect tempura is its light and airy batter, which typically includes:

• Flour: All-purpose flour is commonly used.
• Egg: Provides structure and helps bind the batter.
• Cold Water: Ice-cold water is essential to achieve the desired lightness and crispiness. Some recipes also include sparkling water for added lightness.
• Optional Cornstarch or Rice Flour: Adding a bit of cornstarch or rice flour can enhance the batter's crispiness.

Preparation Tips:

1. Keep Ingredients Cold: Both the batter and the ingredients to be fried should be kept cold to ensure a light, crispy texture.
2. Minimal Mixing: Mix the batter just enough to combine the ingredients. Over-mixing can result in a dense and heavy batter.
3. Hot Oil: Use a neutral oil with a high smoke point, such as vegetable or canola oil, heated to around 350°F (175°C).
4. Small Batches: Fry ingredients in small batches to maintain the oil temperature and ensure even cooking.
5. Drain Excess Oil: Use a wire rack or paper towels to drain excess oil from the fried tempura.

Serving Tempura: Tempura is typically served with a dipping sauce and accompaniments such as:

• Tentsuyu: A dipping sauce made from dashi (a Japanese broth), soy sauce, and mirin (a sweet rice wine).
• Grated Daikon Radish: Often added to the dipping sauce for a fresh, slightly spicy flavor.
• Rice: Tempura is commonly served with steamed rice.
• Tempura Soba/Udon: Tempura can be served with soba (buckwheat noodles) or udon (thick wheat noodles) in a hot broth.

Customs and Activities:

• Dining Out: Visit a Japanese restaurant to enjoy professionally prepared tempura. Many restaurants offer tempura as part of a bento box or a la carte.
• Cooking at Home: Try making tempura at home using fresh ingredients and experimenting with different types of seafood and vegetables.
• Sharing Recipes: Exchange tempura recipes and cooking tips with friends and family. Social media platforms can be a great place to share photos and experiences using hashtags like #NationalTempuraDay.
• Culinary Classes: Participate in a cooking class to learn the art of making tempura from skilled chefs.

Conclusion: National Tempura Day is a celebration of a delicious and versatile Japanese dish that has captivated food lovers around the world. Whether enjoyed at a restaurant or made at home, tempura offers a delightful culinary experience with its light, crispy texture and subtle flavors. This day encourages everyone to appreciate the art of tempura and explore its many variations, bringing a taste of Japan to their dining table.