Most of us have had tempura. It’s the name given in Japan to usually fish or vegetables deep fried in a thin batter. According to the Oxford Companion to Food, it is one of the most important and ...

The secret to tempura’s signature crunch isn’t just hot oil. Japanese chefs explain why cold batter, careful technique, and timing create an exceptionally light, airy fry. Tempura batter stays light ...

One of those meals that has been seared into my memory is a tempura dinner in Tokyo. It was in a tiny place, with just one cook behind the bar and six of us seated at it. He swooped one vegetable or ...