According to the sources, the term tempura comes from the Latin "tempura", and this may have given way to the Portuguese word "tempero" which literally in our language means "condiment", which was introduced in Japan by the Portuguese and Spanish missionaries for that of the 16th century, in order to evangelize Eastern sayings to prevent them from eating meat in waking time; for this they devised the consumption of vegetables and fish for these dates. Tempura or also described as tenpura is a typical culinary technique or method of Japanese food that is based on the fast-acting frying of seafood and vegetables.
The pieces of food made with this technique should be the size of a bite, and they should also be fried in oil at 180 ℃ in a short time of two to three minutes. In most of the most distinguished restaurants they use sesame oil, made from this seed, or they can also mix it with other oils. Tempura or tempura foods are generally accompanied with a sauce called "Tentsuyu" made from broth, soy sauce and sweet sake to which ginger grated, spices and radish grated are added.
One of the fundamental requirements when it comes to seasoning food is that it is cut into small pieces, so that when it is fried, and then eaten, it is easy. Tempura is basically shellfish or battered fish, but this batter is characterized by being lighter, because its cooking time is shorter, always avoiding the oil from burning.
