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 has a slightly sweet and gentle flavor. It is a local dish handed down in Obi that has been made since the Edo period. “Tempura” is not “tempura,” in which ingredients are battered and deep-fried, but rather a mixture of fish surimi and tofu, etc., with seasonings added and deep-fried in oil. One of the characteristics of adding tofu is that it has a soft texture. Another characteristic is the use of miso and brown sugar as seasonings in addition to sake and soy sauce (currently, more refined millet sugar and white sugar are also used). This is thought to be derived from the fact that miso flavor was preferred in Nichinan, and that the Obi Domain recommended making brown sugar as a specialty in the Edo period.