This section introduces tempura, a traditional Japanese dish eaten as a topping for udon.
Some are placed directly on the udon, while others are placed on a separate plate and eaten with the udon.
Please enjoy it the way you like to eat it.

Kakiage

Kakiage is a type of Japanese tempura that combines a variety of ingredients into a single kakiage dish. Usually vegetables, shrimp, squid, fish, and different ingredients are used depending on the season. These ingredients are wrapped in a special batter made of flour and water and deep fried. Kakiage is characterized by its crispy texture and rich flavor. One bite and you will enjoy the crispy outside and the juicy, freshly cooked taste of the ingredients inside. Kakiage is generally dipped in light dipping sauce, which goes perfectly with the flavor of the sauce. The ingredients change with the seasons, so the dish can be enjoyed year-round.

Kashiwa-ten

Kashiwa-ten is one of the lightest and most flavorful of Japanese tempura. This tempura is made by slicing chicken into thin slices, wrapping them in a special batter, and deep frying them to give them an aromatic chicken flavor. Kashiwa-ten is fluffy and juicy, crispy on the outside and tender on the inside. It is generally dipped in light tempura sauce, which is a wonderful combination of its light and refreshing flavor. Often served at Japanese izakaya and teishoku-ya, it is a popular dish.

Ebi-ten (Ebi tempura)

Ebi-ten is one of the most typical Japanese tempura dishes and features fresh shrimp. The shrimp are wrapped in a batter made of flour and water and lightly seasoned with salt before being fried. The flesh of the shrimp is moist, while the outer batter provides a crispy texture. Therefore, when you take a bite, the savory flavor and juiciness will fill your mouth. It is usually served dipped in tempura sauce or ponzu (Japanese citrus juice). Ebi-ten is a simple yet sumptuous dish of tempura, and is one of the most popular tempura dishes in Japan.

Chikuwa-ten

Chikuwa-ten is a Japanese dish made by deep frying chikuwa (fish paste) in the shape of tempura. The chikuwa is generally cut into round slices, wrapped in a special batter and deep fried. This tempura allows one to enjoy the unique texture and sweetness of the chikuwa, while the outer batter provides a crispy texture. Chikuwa is delicious on its own, but its flavor is enhanced by serving it with tempura sauce and mustard. Chikuwa-ten is a widely loved dish in bento boxes and izakaya (Japanese style pubs) as part of Japanese cuisine.

Sweet Potato Tempura (Satsumaimo-ten)

Satsumaimo-ten is a Japanese tempura dish made by slicing sweet, flaky sweet potatoes into thin slices and deep frying them in a special batter. The combination of the sweet potato’s natural sweetness and crispy outer skin creates an exquisite taste. A bite into this tempura offers the flavor and texture of aromatic sweet potatoes, accented by the crispy outer crust. Usually served with tempura sauce or ponzu (Japanese citrus juice), the sweet potato is so sweet and delicious that it can be fully enjoyed on its own. Often served seasonally, it is especially popular as an autumn delicacy.

Renkon Tempura (Lotus Root Tempura)

Renkon no Tempura is one of the unique and tasty choices of Japanese Tempura. The lotus root is sliced thinly, wrapped in a special batter and deep fried, resulting in a crispy exterior and the unique crunchy and sweet interior of the lotus root. The texture of lotus root is unique, and its deliciousness is further accentuated when it is made into tempura. It is generally served dipped in tempura sauce or ponzu (Japanese citrus juice). Lotus root tempura is a beautiful looking dish and is widely enjoyed as part of Japanese cuisine.

Kabocha Tempura (Pumpkin Tempura)

Kabocha no Tempura is a delicious Japanese Tempura dish that uses sweet and flaky kabocha. The pumpkin is sliced thinly and deep-fried in a special batter, resulting in a crispy outside and the naturally sweet and chewy interior of the pumpkin. The combination of the sweetness of the pumpkin and the crispy batter makes this dish a delight for everyone. It is usually served with tempura sauce or ponzu (Japanese citrus juice), but its deliciousness can be fully enjoyed on its own.

Ika Tempura (Squid Tempura)

Ika no Tempura is a Japanese dish consisting of fresh squid wrapped in a special batter and deep fried. The unique flavor of squid and the crunchy texture of the outer skin are the main attractions of this dish. The combination of squid tempura’s soft flesh and savory batter is exquisite, and you will be surprised at how delicious it is when you take a bite. It is usually eaten dipped in tempura sauce or ponzu (Japanese sauce made of soy sauce and citrus juice), but it is also delicious on its own. Squid tempura is frequently served at izakaya (Japanese style pubs) and Japanese restaurants, and is one way to enjoy seafood.

Nasu Tempura (Eggplant Tempura)

Nasu no Tempura is a Japanese dish made by slicing eggplant into thin slices and deep frying them in a special batter. Eggplant tempura is crispy on the outside and juicy on the inside with a unique eggplant flavor. The sweetness of the eggplant is enhanced by cooking, and its flavor is even more pronounced when it is dipped in tempura sauce or ponzu (Japanese sauce made from ponzu citrus juice). Eggplant tempura is especially popular during the summer months when eggplant is abundantly harvested and enjoyed as part of Japanese cuisine.

Kinoko Tempura (Mushroom Tempura)

Mushroom Tempura is a Japanese tempura dish made with different types of mushrooms depending on the season and deep-fried in a special batter. The flavor of the mushrooms and the crunchy texture of the outer crust can be enjoyed. A variety of mushrooms are usually used, including shiitake, enoki, shimeji, and maitake. Mushroom tempura is one way to savor the bounty of the season and is widely enjoyed as part of Japanese cuisine.

Kisu Tempura

Kisu Tempura is a Japanese dish consisting of a small type of fish, kisu, wrapped in a special batter and deep fried. Kisu has few small bones and tender flesh, which makes it easy to eat when tempura is prepared, and the crispy batter is a perfect match. One bite and you will be amazed at the flavor and deliciousness of the kiss. Tempura of kisses is usually served dipped in tempura sauce or ponzu (Japanese sauce made of soy sauce and citrus juice). It is served at izakaya (Japanese style pubs) and Japanese restaurants as a dish to enjoy seafood.

Anago Tempura (eel tempura)

Anago no Tempura is a Japanese dish made by deep frying conger eel, a type of eel, in a special batter. The conger eel has a moist and sweet flesh, while the outer batter provides a crispy texture. One bite and you will be mesmerized by the flavor and juiciness of the conger eel. Normally, conger eel tempura is served dipped in tempura sauce. Anago Tempura is known as a luxury ingredient and is often enjoyed on special occasions or at ryotei (Japanese-style restaurants).