Tempura
Tokyo, Japan
Seafood and vegetables in a light batter, fried to order and eaten immediately.
Why locals eat it
Batter frying entered Japan through Portuguese contact in the 16th century and was refined into a Tokyo speciality.
Local tip
At a counter, eat each piece the moment it is placed in front of you.
Typically made with
prawn, seasonal vegetables, flour batter, sesame oil. Recipes vary — always check with the vendor if you have allergies.