Tempura, is the lighter batter and crispy taste that people the world over have come to love about Japan and its cuisine. It is the modern variation of Tempura and is also called "Tenpura" to some depending on who you talk to. As Japans national style of Tempura it reigns high above the rest, but previous variations such as Nagasaki Tempura and Kami Tempura variations pre-modern tempura also hold strong legacies as well. These regional Tempura have been placed in their own histories of Japan Regional Cuisine.
Edo Tempura (Tokyo) also known as "Goma-age" was named for its use of sesame seed oil in its frying process. Rekishi still prefer to cook it in this way and refer to it as its old style of modern tempura in referance to history. Edo Tempura is separated from Tokyo Tempura and is a subtype of it in its recipe to differentiate it from its subculture preservation. It started in Nihonbashi Uogashi (魚河岸発祥) which is the modern day Otohime Square (). A stone monument is famed there for being "The birthplace of the Nihonbashi Fish Market" on the east side of Nihonbashi Kitazume in Tokyo prefecture. It was a place with long buildings two stories high trailing down the river with ports for a seemingly endless amount of fishing vessels. White Tempura and Black Tempura When people usually hear white or black tempura they think of a sort of tempura itself, but not usually any other part of the dish. But, there is some significance to the history of those terms in the ways of bowls, so some even call it "White Tempura Bowl" and "Black Tempura Bowl". White Tempura Bowls used raw white sesame oil known as white oil (Taiwakuyu) or cottonseed for a light taste and would be dipped in sauce. Black Tempura Bowls used a sauce completely dipped before serving as it would have a thick soy sauce on it. Asakusa is known for all sorts of tempura and a black tempura that stands out above the rest is a restaurant called "Tempura Nakayama".
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