Halal Food Japanese Tempura Batter Flour

Tempura is a deep-fried food in Japanese cuisine. Using flour, eggs, water and pulp, fresh fish and seasonal vegetables are smeared in a frying pan and golden brown. The juice made from soy sauce and radish puree is fresh and delicious, but not greasy. It is not the name of a specific dish, but a general term for fried foods. The specific types include vegetable tempura, seafood tempura, assorted tempura and so on.

In the Japanese-style dishes, the dishes fried with batter are collectively called tempura. For light meals, there are dishes available at the banquet. The name of tempura comes from Portugal and has a history of about 150 years. The most critical aspect of tempura cooking is the production of batter. Tempura uses egg batter as the most, and the batter is called tempura, and the flour for the noodle. The Japanese is called thin flour, which is the flour with less gluten. The tempura noodles made from this batter are thin and brittle. The water for the batter in summer is preferably ice water. It is one of the four major Japanese cuisines.