Culture & Lifestyle • Food

Tempura

Tempura is a Japanese style of food preparation in which seafood, vegetables, and sometimes other ingredients are lightly coated in batter and deep-fried.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 27, 2026|2 min read| Fact-checked

Tempura is a Japanese style of food preparation in which seafood, vegetables, and sometimes other ingredients are lightly coated in batter and deep-fried. The technique became established in Japan in the 16th century and is now widely served in Japan and Japanese restaurants internationally.

Definition

Tempura is a Japanese dish and cooking method that involves a thin batter and quick deep-frying. It produces a light, crisp coating rather than a heavy crust. Tempura usually refers to lightly battered and deep-fried seafood or vegetables.

History

Tempura is widely linked to Portuguese cooking influence in the 16th century, especially through Nagasaki. Historical accounts trace its introduction to Japan to Portuguese influence. It later developed into a popular Japanese dish and became associated with Edo, now Tokyo.

Preparation and serving

Tempura batter is typically made from flour, egg, and cold water. The ingredients are fried quickly in hot oil. Tempura is commonly served with tentsuyu, a dipping sauce made with dashi, soy sauce, and mirin. It may also be served with salt or lemon, and appears in rice bowl and noodle dishes such as tendon, tempura soba, and tempura udon.

Common ingredients

Seafood and vegetables are the most common tempura ingredients, although some sources note other ingredients can also be used. Frequently listed examples include shrimp, squid, eggplant, kabocha (Japanese pumpkin), and shiitake mushrooms.

Key facts

Tempura is a Japanese dish of lightly battered and deep-fried seafood or vegetables.
The technique was introduced to Japan by Portuguese traders in the 16th century.
Tempura batter is made from flour, egg, and cold water for a light, crisp coating.
It is commonly served with tentsuyu dipping sauce or as a topping for rice and noodle dishes.
Common ingredients include shrimp, squid, eggplant, kabocha, and mushrooms.

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Canadian context

Tempura is widely available in Japanese restaurants across Canada and is familiar to Canadian diners through sushi bars, noodle shops, and Japanese cuisine more broadly.

Frequently asked questions

What is tempura?

Tempura is a Japanese dish made by lightly battering seafood or vegetables and deep-frying them.

Where did tempura come from?

Tempura is associated with Japan, but its frying method is widely traced to Portuguese influence in the 16th century.

What is tempura batter made of?

A basic tempura batter is commonly made with flour, egg, and cold water.

How is tempura usually served?

It is often served with tentsuyu dipping sauce, salt, or as a topping for rice and noodle dishes.

Is tempura always seafood?

No. Tempura commonly includes vegetables as well as seafood, and some sources mention other ingredients too.

References

Encyclopaedia Britannica — https://www.britannica.com/topic/tempura
Supports: Definition, Japanese origin, Portuguese influence, 16th-century history, and serving with tentsuyu.
Wikipedia — https://en.wikipedia.org/wiki/Tempura
Supports: General description, ingredients, and 16th-century Portuguese introduction.
Kikkoman — https://www.kikkoman.com/en/cookbook/glossary/tenpura.html
Supports: Batter ingredients, common ingredients, tentsuyu, and serving styles.
Japan Guide — https://www.japan-guide.com/r/e106.html
Supports: Japanese origin, Portuguese introduction in the 16th century, and common serving contexts.
Merriam-Webster — https://www.merriam-webster.com/dictionary/tempura
Supports: Dictionary definition of tempura as seafood or vegetables dipped in batter and fried.