東京都·郷土料理
Tempura
When you bite into the light, crispy batter, the savory flavors of Edomae seafood burst forth. Freshly fried tempura is truly irresistible. The origins of tempura are said to be Nanban cuisine, introduced from Portugal around the 16th century. In Edo, a cooking method involving frying fresh Edomae seafood in sesame oil became widespread. Sesame oil had the effect of mellowing the fishy odor. In Edo, where fires were frequent, indoor deep-frying was disliked, so it was primarily a taste for the common people, eaten standing up from skewers at food stalls. Eventually, through refinement, it developed into a high-end cuisine. Enjoying it hot and fresh with grated daikon radish... The essence of Edo style is passed down to this day.
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