Tempura is a fried food in Japanese cuisine. It is made of flour, eggs and water. Fresh fish, shrimp and seasonal vegetables are wrapped in starch and fried in oil pan until golden brown. When eating, dip in soy sauce and radish sauce to make juice, which is delicious, fragrant but not greasy.

It is not the name of a specific dish, but the general name of fried food.

The specific types are vegetable tempura, seafood tempura, assorted tempura and so on.

In Japanese cuisine, dishes fried with batter are collectively called tempura. There are dishes that can be eaten at simple meals and banquets. The cooking method of tempura comes from China and its name comes from Holland, with a history of about 150 years. The most important cooking method of tempura is the making of batter. Egg batter is the most common in tempura. The prepared batter is called tempura clothes, and the flour used for noodle clothes is called thin powder in Japanese. It's flour with less gluten. Tempura vermicelli made from this batter is thin and crisp. The best water for mixing batter in summer is ice water.