Obi Tempura
Light and sweet fish fritters made with tofu and brown sugar

About Obi Tempura

Obi Tempura (飫肥の天ぷら, Obi no tenpura) is a unique dish made by combining freshly minced fish caught along the Nichinan Coast with homemade tofu, brown sugar, miso, and a secret blend of dashi, then deep-frying the mixture to perfection. Its mildly sweet and gentle flavor makes it truly special.

This local delicacy has been a part of Obi’s culinary heritage since the Edo period. Despite its name, "tempura," this dish differs from the classic Japanese battered and fried tempura. Instead, it is made by blending minced fish, tofu, and other ingredients with seasoning before being fried in oil.

One highlight of Obi Tempura is its soft, fluffy texture, achieved by incorporating tofu into the mixture. Another key characteristic is the use of miso and brown sugar as seasonings. Today, more refined sugars like cane sugar or white sugar are sometimes used. The roots of this unique flavor profile can be traced to local traditions: miso has long been a popular seasoning in the Nichinan area, and during the Edo period, the Obi domain encouraged the production of brown sugar as a local specialty.

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