Business type characteristics
How to make tempura varies between Eastern and Western Japan. In Kanto area, batter is made from eggs and flour, diluted with water, fried in sesame oil. On the other hand, in Kansai area, they don’t use eggs, batter is made from only flour and water, fried in low head in vegetable oil.
Because of its simple cooking direction, Japanese often make tempura at home. However, it would be significantly different from the one fried by washoku chef who is the master as they carefully pick raw ingredients and even oil to fry.
Taste could be different by frying even a few seconds more. The frying technique is the most crucial to make crispy and authentic tempura.
Another technique required would be to select raw ingredients. A broad knowledge towards that as a tempura chef has to make the best of the ingredients selected.
Examples: Foods Labo Japan sent tempura chefs abroad
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