This is the third issue of "Tempura" and I chose the most delicious food at the time of the issue. I think it's important to use seasonal ingredients that are domestically produced and not grown with excessive care. I hope to be able to provide fresh ingredients in a delicious, fresh state to my customers.

We want to provide our customers with the freshest vegetables possible, so we prepare the asparagus and broad beans just before frying them. Also, many restaurants serve broad beans in a stir-fry, but we fry them individually to make them easier to eat. By dusting the beans with flour and then coating them in batter, the surface of the tempura becomes crispy and the color is also good.

1. Select fresh asparagus and broad beans and process them just before frying. Coat them in a light batter of flour and fry them with an eye toward the aroma, texture, and, as it is the season of fresh greenery, color.

② Deep fry the broad beans loosely, taking care not to overfry them.