Tempura was introduced to Japan by Portuguese missionaries in the 16th century.

Expansion: The historical origin of tempura: Tempura is what the Portuguese eat during Lent (a Catholic holiday, which refers to six and a half weeks before Easter). Meat is forbidden during Lent, so the Portuguese eat fish instead of meat.

It was introduced to Japan by Portuguese missionaries in the 16th century and later became popular in Japan.

In 1669 AD, Okumura Hisamasa, a doctor in Kyoto, mentioned tempura in his "Esophagus". Japanese tempura is usually fried seafood or vegetables coated in starch slurry (flour, etc.).

In the 2nd year of Tenwa (1682), Japan received a visiting messenger from North Korea. Later, records of the reception of messengers at that time were found in the museum, including records of making tempura with chicken.

However, there are certain differences in the production methods between the tempura referred to at that time and the tempura that is popular in Japan today. In the past, seafood, vegetables, fruits and other raw materials were processed into certain shapes and then fried in oil. However,

It cannot be eaten directly, but is used as a step in the processing of raw materials and semi-finished products. It can be used as a raw material for steaming, boiling, roasting or making soup.

Tempura as it is referred to today is a fried food that is seasoned and battered before deep-frying, then deep-fried and can be eaten directly.

The latter method originated in Japan's Edo period. The book "The Collection of Nishiki Usage" published in Enkei 4 (1747) details the preparation method of battered and deep-fried tempura food.

With the increase in oil varieties and the continuous updating of frying technology, tempura series of foods have become an important part of Japanese cuisine and the most accepted Japanese food by ordinary people around the world.

There are many tempura specialty stores in Japan.