Why Does Tempura Mean ‘deep-fried’? The Answer Will Shock You!

Tempura, the crispy and delectable Japanese dish consisting of lightly battered and deep-fried seafood and vegetables, has captivated palates worldwide. Yet, the origin of its peculiar name, “tempura,” remains a subject of culinary curiosity. In this blog post, we embark on a linguistic journey to unravel the enigmatic etymology of tempura and uncover the fascinating story behind its tantalizing moniker.

The Portuguese Connection: “Tempora” and the Catholic Calendar

The most widely accepted theory traces the etymology of tempura to the Portuguese word “tempora,” which refers to the Catholic periods of abstinence from meat. During these periods, Portuguese missionaries in 16th-century Japan introduced a dish called “peixinho da Quaresma” (fish of Lent), which was made with fish fried in a batter of flour, water, and eggs.

Linguistic Evolution: From “Tempora” to “Tempura”

As the Portuguese dish gained popularity in Japan, the word “tempora” gradually evolved into “tempura.” The Japanese language often simplifies foreign words, and in this case, the “s” sound in “tempora” was dropped, resulting in the familiar “tempura.”

The Buddhist Influence: “Tempura” and the Ten Commandments

Another theory suggests that the name “tempura” may have originated from the Buddhist term “tenpura,” which refers to the ten commandments. According to this theory, the Portuguese missionaries used the term “tempura” to describe the dish because it was often served during Buddhist festivals, when people were required to abstain from certain foods.

The “Heaven” Interpretation: A Culinary Metaphor

Some culinary scholars believe that the name “tempura” may have a more metaphorical meaning. In Japanese, the word “ten” can mean “heaven” or “paradise.” The crispy and ethereal texture of tempura is said to resemble the lightness and perfection of heaven, hence the name “heavenly frying.”

Regional Variations: “Tempura” in Different Parts of Japan

Tempura is a dish that has been adapted and modified in different regions of Japan. In Osaka, for example, tempura is often served with a sweet and savory sauce called “tsuyu.” In Edo (present-day Tokyo), tempura is typically served with a dipping sauce made from grated daikon radish and soy sauce.

The Culinary Legacy of Tempura

Today, tempura is an indispensable part of Japanese cuisine. It is served in restaurants, street stalls, and even convenience stores. The dish has also gained popularity internationally, becoming a beloved culinary export.

Wrap-Up: The Multifaceted Meaning of Tempura

The etymology of tempura is a complex and multifaceted story, with influences from Portuguese, Buddhist, and Japanese cultures. Whether it refers to the Catholic calendar, the ten commandments, or the culinary metaphor of “heavenly frying,” the name “tempura” encapsulates the rich history and cultural significance of this iconic dish.

Frequently Discussed Topics

Q: What is the main ingredient in tempura batter?
A: The main ingredient in tempura batter is wheat flour.

Q: What types of seafood and vegetables are commonly used in tempura?
A: Common ingredients include shrimp, squid, fish, eggplant, carrots, and green beans.

Q: Is tempura healthy?
A: Tempura is generally considered a high-calorie dish due to the deep-frying process. However, it can be made healthier by using whole-wheat flour and air-frying instead of deep-frying.

Q: What is the difference between tempura and other fried dishes?
A: Tempura batter is typically lighter and crispier than other fried batters, resulting in a delicate and airy texture.

Q: How do I make tempura at home?
A: To make tempura at home, you will need flour, water, eggs, and your desired ingredients for frying. Mix the flour, water, and eggs to form a batter, then dip your ingredients in the batter and fry them in hot oil until golden brown.