Tempura
Tokyo, Japan
Tempura consists of seafood and vegetables coated in a light batter and fried briefly at high heat. When done well, the coating is delicate and crisp rather than thick or greasy, allowing the ingredient underneath to remain the focus.
Tokyo has a particularly strong tempura tradition, with specialist restaurants treating the frying process almost as a form of precision cooking. Ingredients are often fried one at a time and served immediately, making temperature and timing part of the experience.
Why locals eat it
Tempura became an important part of Edo-period food culture and developed alongside Tokyo's growth as a major city. Today, specialist tempura counters represent the same broader Tokyo idea of taking a relatively simple food and refining its preparation to a high level.
Local tip
Eat each piece soon after it is served. The crisp texture is temporary, and tempura is at its best before the coating softens. At a specialist counter, don't pile several pieces together before eating them.
Typically made with
prawn, seasonal vegetables, flour batter, sesame oil. Recipes vary — always check with the vendor if you have allergies.