Japanese Cuisine - Tenpura
Salted bamboo shoot tempura
“Salted bamboo shoot tempura” is a simple dish made by washing off the salt from salted bamboo shoots, seasoning them, and then making tempura. The bamboo shoots used in “salted...
Kitakami croquette
Kitakami croquettes are a local dish loved in Kitakami, Iwate Prefecture. The characteristic of these croquettes is that they use plenty of luxurious ingredients grown locally. ...
Kakogawa Katsumeshi
“Kakogawa Katsumeshi” is a local gourmet dish that continues to be loved mainly in Kakogawa City, Hyogo Prefecture. It was born in 1947, shortly after the war, in a cafeteria in...
Deep-fried pork brown offal
Pork tea motsukaraage is a frozen food for deep-fried chicken developed by Marumatsu Foods. High-quality “domestic motsu” is boiled together with Kikugawa's specialty tea to re...
Deep-fried glukun
Gurukun (Japanese name Takasago), which is also designated as Okinawa's prefectural fish, lives in warm waters south of Amami Oshima, and is a white fish caught all year round, ...
White shrimp tempura
Locally popular and sold as fresh food. The newly caught white shrimp has a light pinkish transparent body color and is called the “jewel of Toyama Bay” because it shines and re...
Fish cutlet
“Fish cutlet” is made by adding curry powder, chili peppers, and seasonings to the surimi of white fish such as cutlass fish and perch caught in nearby waters, sprinkled with br...
Oyster fly
Speaking of oyster fried food, the first thing that comes to mind is Oyster Fry. After the crispy texture of the batter, the extract of juwa ~ kaki spreads throughout the mouth....
Tempura in Obi
It is a unique tempura made by combining fresh fish surimi landed on the Nichinan coast with handmade tofu, brown sugar, miso, and secret soup stock and deep-fried in oil. It ha...
Usa karaage
Karaage from Oita prefecture, where chicken consumption per person is said to be one of the highest in Japan, especially from Usa City and Nakatsu City, is soaked in a sauce bas...