Tempura is a dish that was introduced to Japan from Portugal during the Muromachi period, and there are various theories about its origin, including the Portuguese word "tempero," which means cooking, and the Spanish word "templo," which means a day when meat is not eaten. This time, we will talk about how to handle the flour, which is the basics of tempura. At our restaurant, we put blocks of dry ice in the flour. This removes the moisture in the flour and makes it crispy when fried, so please try it. Also, mix the egg yolk and water well, and after adding the flour, do not mix more than necessary, but move the batter bowl and chopsticks at the same time to quickly make the batter. Working quickly will prevent gluten from being produced and reduce excess stickiness. Also, if you coat the seeds well with batter and drop the batter well on the batter bowl before frying, the texture will improve. In creative dishes, it is common knowledge that tempura is originally fried raw, but this time we cooked it before frying it. By cooking the shellfish, the flesh becomes firm just right, and excess moisture is removed, resulting in a soft flesh when fried.

If you remove the heads of live shrimp and place them in the refrigerator 2-3 hours before frying, amino acids will be released and the flavor will increase. Also, if you make 4-5 cuts on the side of the abdomen, they will be fried neatly and straight. When placing them in oil, hold the tail with four fingers and they will open up nicely in the oil. Please try this especially when using frozen shrimp.

① Remove the heads from the live salmon, wash them with water and place them in the refrigerator two to three hours before eating.

②Before frying, peel the skin and cut the belly side four or five times with a knife.

③Hold the shrimp by the tail with four fingers and place it in the oil.

④When removing from oil, drain thoroughly.

⑤ After removing the bitterness from the early-harvested bamboo shoots, they are deep-fried.

⑥ Remove any debris from the butterbur buds, open them up and fry them.