Tempura was introduced to Japan in the mid-1600s by Portuguese sailors. The word tempura can be derived from the Portuguese oun tempero, resulting in a spice or seasoning, or from the verb temper, which means for the season. There is still today a dish in Portugal like tempura to Peixinhos da Horta called the garden’s fish.
Tempura is the Japanese cuisine of fried food that is served with dipping sauce tentsuyu comprising a kind of seaweed dashi broth, mirin rice wine and a sweet Japanese soy and grated daikon, Asian radish and sliced ginger. Bits of sponge usually, fish, shrimp, quid, potatoes and lotus root dip in a bread coating, consisting of water, flour and egg yolk and then deep-fried for 2-3 minutes.