With its light and crispy coating, tempura is a beloved dish worldwide. While many savor its delicious flavor, few know the fascinating history behind this culinary delight. It’s a common feature in Thai food, and you can try it without leaving MA at White Coconut!
The story of tempura dates back to the 16th century in Japan. While the exact origin is debated, one popular theory suggests that Portuguese missionaries in Nagasaki introduced the Japanese to a cooking technique involving deep-frying fish. The Japanese adapted and refined this method, creating what we now know as tempura.
Tempura’s popularity soared during the Edo period (1603-1868), and it transitioned from being a humble street food to a delicacy enjoyed by the aristocracy. The introduction of tempura to the Edo-era food scene is often attributed to a chef named Hanaya Yohei. He is said to have opened the first tempura-dedicated restaurant in Tokyo, making the dish more widely accessible to the public.
Tempura underwent further transformation during the Meiji era (1868-1912) when Japan opened up to the West. The batter was refined, and tempura began to include a wider variety of ingredients beyond fish and vegetables, such as shrimp, squid, and sweet potatoes.
The global journey of tempura didn’t stop at Japan’s borders. Thai cuisine, known for its bold flavors and unique combinations, embraced tempura, adding its own twist to the dish. Tempura has become popular in Thai restaurants, offering a delightful fusion of Japanese and Thai culinary influences.
Thai chefs have ingeniously incorporated tempura into their cuisine by using local ingredients and infusing Thai flavors. Tempura vegetables are often paired with zesty Thai dipping sauces, creating a harmonious blend of crispy textures and vibrant tastes.
In the mood for Thai tonight? Come to White Coconut for delicious MA Thai food. We pride ourselves on using quality ingredients to bring authentic flavors to our dishes.