Tendon vs Tempura: What is the Difference?
Like the Japanese breaded deep-fried pork cutlet “Tonkatsu (豚カツ)“, “Tempura (天ぷら)” can be used as the main ingredient in the Japanese rice bowl dish “Donburi (丼)“. You may know that the bowl of cooked...
Tagged: Tempura
Ika Fry vs Ika Ten: Japanese Fried Squid Snacks
Traditionally, we Japanese like snack foods made with squid. Especially there are many variations of dried squid snacks in Japan, which include these 3 varieties. Meanwhile, when it comes to Japanese fried squid snacks, “Ika...
The Difference: Tenkasu vs Amedama Tempura Bits
Tempura is a traditional Japanese food made by deep-frying one piece of ingredient covered in the batter of hen’s eggs and wheat flour. It seems that the scraps of leftover deep-fried Tempura batter generated...
The Difference between Tempura, Katsu, and Furai
“Agemono (揚げ物)” is the generic name for Japanese deep-fried foods, such as “Tempura (天ぷら)”, “Karaage (唐揚げ)”, “Kakiage (かき揚げ)”, “Katsu (カツ)”, and “Furai (フライ)”. Many overseas people may have heard of these popular Japanese dishes,...
Noriten: Classic Japanese Nori Seaweed Tempura Snacks
Made by coating one piece of ingredient with flour batter and deep-frying it in plenty of oil, “Tempura (天ぷら)” is a food that represents Japan. But do you know there are Japanese snacks produced in...
Tempura vs Kakiage vs Karaage: What is the Difference?
When it comes to traditional dishes that represent Japanese cuisine, many people will be reminded of “Tempura (天ぷら)”. As you know, the Japanese food is a deep-fried thing covered in a batter which is...
Lemon Ikaten: Hiroshima’s Addicting Squid Crackers
As you may know, “Otsumami (おつまみ)” is the Japanese word for the finger foods and nibbles eaten with alcoholic drinks, and the representative example includes Edamame, cold tofu “Hiyayakko (冷奴)”, “Chiitara (チータラ)“, and Kaki...
5 Basic Ways to Eat Tempura in Japan
Tempura is one of the most famous Japanese foods in the world and is made by coating one piece of ingredient with flour batter and deep-frying it in plenty of oil, and the typical...
