Tempura is a Japanese batter made of flour, water, and egg that fries into crispy perfection. What makes the batter stand out against other fry coatings is its lightness; when done right, it's not ...

Tempura made its debut in Nagasaki in the 16th century when the Portuguese brought over the practice of coating food in batter to fry it in oil, a simple technique that changed Japan's food history ...

This Thanksgiving, skip the casserole and give your sweet potatoes the crunchy tempura treatment instead. The vegan batter (consisting of all-purpose flour and cornstarch) relies on cold seltzer to ...

It’s farmers market day in Santa Monica and I have tempura on my mind. The Japanese farmer carries most of my staples — shishito peppers, burdock, kabocha squash and daikon radish, which I like to ...

Steep kombu in 2 quarts hot water in a large saucepan for 30 minutes. Remove and discard kombu. Bring kombu liquid to a boil over high; remove from heat. Stir in 1 1/2 cups of the bonito flakes. Let ...

The restaurant will serve traditional tempura bowls and Japanese-inspired drinks.

In the überindulgent world of three-figure omakase thrills, sushi reigns, with finance whales and deep-pocketed diners kneeling at the throne of trumped-up toro. But tempura, Japan’s ...

If your idea of tempura involves lukewarm, slightly limp fried clumps in the corner of a sushi lunch special bento box, consider this your tempura wake-up call. There is plenty of good tempura in Los ...

It’s quarter past five on Saturday evening, and already, 15 minutes before opening, customers are trickling into Izakaya Tempura Kuon. Nestled in the quiet Wynyard laneway behind the always-busy bus ...