This is mainly because tempura cuisine comes from Nanman cuisine in Nagasaki, Japan. Later, Kyoto spread to Edo, and the name was slowly decided. It can be said that this is a traditional food in Japanese society, and it is also deeply welcomed and loved by the Japanese people. Because tempura is actually a batter with water on the fish fruit, then fried in a pot, strung with bamboo sticks, dipped in white radish sauce and thin salt sauce.

This can also reflect the particularity of Japanese culture, mainly because Japan's land area is very narrow, but Japan's fishery is very developed, so many Japanese dishes have a lot to do with seafood. Therefore, this also gives Japanese cuisine a unique view on the handling of fish. Coupled with the long-term rendering of Japanese culture, everyone likes this kind of cuisine. Almost every Japanese family can cook this dish.

Of course, due to the development of society, some shops will sell this kind of cuisine, but now this kind of cuisine has been named by merchants, which makes this kind of cuisine lose its local characteristics in Japan, but its taste has not lost its color. This is mainly because Japan is very careful about cooking. If it tastes bad, guests won't eat it at all. Therefore, it can be seen that Japan does have a unique place in the handling of cuisine.

So the tempura we see today is actually very different from the tempura in ancient Japan. This is mainly because with the development of the times, these dishes will change, mainly because the taste of dishes is adjusted according to the changes of people's tastes in each era. Many dishes we see today are often not what they used to be.