Nagasaki Tempura (長崎てんぷら), uses eggs, sugar, and salt as a coating animal lard for the frying process. It is said to be a traditional Portuguese dish as it adds batter-flavor and is often times a side dish on many menus in Nagasaki if there isn't a meal made out of it or a bowl. It is sometimes called Fritters for its dark color and taste and texture with the addition of sweetness and salty.
In the 16th century, pre-modern tempura was the "Nagasaki tempura" and tasty different with a much crunchier and stronger taste. It has its roots in "Nanban dishes" which are characterized by their thick batter and taste that uses addition of egg (egg yolk), little sugar, sake, shoyu, salt, and water to flour to make a flavor-batter and fry in animal lard. Today it is common to use sesame seed oil and cottonseed oil at 180 degrees. Nagasaki Sweet Shoyu Flavor-Batter The sweet-batter itself is as strong as the flavor of the ingredient it is coating and sometimes it doesn't need sauce if the eater options out to. It is sweet due to the sugar that is inside the batter that can be put inside traditionally as white sugar, but many sugars are used throughout Nagasaki. The thickness of the batter is thicker then tempura, but the thickness still depends on the cook to know a balance of coating. The flavor comes from the sugar culture in Japan and has been one of the reasons many Nagasaki style Tempura turn out with flavored batters. This was not the case for other parts of the nation, since sugar and the ingredients of Nagasaki simply weren't available in the Edo Period. This is however what sets Nagasaki apart with its particular batter as many areas of Kyushu have flavored batter variants. Noda Takeichi & Tempura Noda A tempura shop near Sofuku-ji Temple, where the first peak and the main shrine are designated as national treasures. The main ingredients such as fresh seafood and seasonal vegetables are from Nagasaki. Regular Tempura is served, but so is Nagasaki Tempura that is made with its own sort of elegance to it through its batter, tentsuyu, special salts, and seasonings.
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