Japanese Regional Cuisine - Discover the charm of Japan through local cuisine
Japanese Regional Cuisine

Japanese Cuisine - Tenpura

Miyagi
Aburu (Sendai)
Miyagi Tenpura

Aburu (Sendai)

Aburu is fried in oil and is also called Sendai-fu. Gluten, a protein contained in flour, is kneaded into a stick and fried in edible oil. When you fry, it will swell, but at th...

Iwate
Kitakami croquette
Iwate Tenpura

Kitakami croquette

Kitakami Cookers Association stood up saying “something specialty in Kitakami City”, and the Kitakami croquette was made using local ingredients. The sticky and rich Futago Saim...

Tochigi
Imo-fly
Tochigi Tenpura

Imo-fly

After the war, potatoes were processed and sold to female staff in Sano City's silk fabric industry at that time. Steamed potatoes are steamed on skewers, then fried, served wit...

Kumamoto
Shak tempura
Kumamoto Tenpura

Shak tempura

The summer taste of Kumamoto, shaku (majaku), is officially called 'anajako,' and lives in deep burrows in tidal flats such as the Yatsushiro and Arao regions. Although the figu...

Ehime
Ebiten
Ehime Tenpura

Ebiten

From Niihama to Kawanoe from Hiuchinada, which is rich in seafood, small prawns of 2 to 5 cm long, are abundantly caught, called Jaco shrimp, and have been incorporated into hom...

Chiba
Tempura of salted bamboo shoots
Chiba Tenpura

Tempura of salted bamboo shoots

“Tempura of salted bamboo shoots” is a simple dish in which salted bamboo shoots are washed and then flavored with seasonings and made into tempura. The bamboo shoots used in th...