大阪府·和菓子
Maple Leaf Tempura
In Minoh, a renowned location for viewing autumn colors, the beautiful maple leaves themselves are deep-fried—this is the famous "Momiji no Tempura." Legend has it that about 1,300 years ago, En no Gyoji, the founder of Shugendo, fried the beautiful maple leaves reflecting in the waterfall using oil from temple lamps and served them to travelers visiting Mount Minoh. It is an incredibly labor-intensive dish, where Ichinonji maple leaves, which have been salt-pickled and aged for one year, are carefully deep-fried one by one for about 20 minutes in a batter flavored with sesame and sugar. With a light, crispy texture that preserves the natural shape of the leaf and a gentle sweetness, it is a seasonal confection perfect to enjoy while strolling leisurely along the Minoh waterfall path and admiring the changing colors of the trees.
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