Kami Tempura (aka. Traditional Tempura), in the 17th century, when Nagasaki Tempura came to Kansai it was known "Kami Kami Tempura" and changed with using soybean oil, cottonseed oil, vegetable oil for the frying process instead of animal lard. The modern day variation has a strong flavor of sesame seed oil, light-sauce, and crispy texture that is moderately battered.
It has a presentation of a long ingredient that sticks out from the bowl, such as a long piece of shrimp or a long piece of kisu white fish or even a long fish cake. This can be done by using a wooden skewer holding it together of two pieces of any sort of ingredient if it is not long enough naturally. When it is deep friend the skewer stays on and when it is done the skewer is pulled out and keeps the long appearance. Kaminarimon Sanjo 雷門三条 Kaminarimon Sanjo, was founded in 1837 (edo era) with Sadakichi Mikawaya who ran a tempura stall in Ningyocho, Tokyo. The recipe is theorized to have come from Mikawa (Aichi Prefecture) as it is said from the family. The Traveling Tempura Traveling recipe of Kami Tempura, those who look at the history also think that there is a connection of Kansai's Tempura style that originates from Nagasaki to a style of Chubu's Tempura style that is similar to Kami Tempura. As it would make sense that the recipe would end up in the land of business oppurtunity of the Kanto area from its Chubu origins. The recipe would have traveled to from Kansai (Nagasaki) to Chubu (Aichi) and end up in Kanto (Tokyo) which would be interesting to think about. While it is just a bunch of ideas it is one of the more popular theories of how there could have been differing variations of tempura around those areas of Japan.
0 Comments
Leave a Reply. |
Details
|