Celebrate National Tempura Day Every January 7

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If you love veggies, shrimp and other seafoods battered and deep-fried into light, flaky deliciousness, then today’s the day for you.

It’s National Tempura Day … the day to celebrate this Japanese cooking technique.

Now, the Japanese didn’t actually invent Tempura. Portuguese missionaries brought it to Japan in the sixteenth century. But the Japanese did modify the technique into what we recognize today.

They didn’t name it either.

The word “tempura” comes from the Latin word “tempora,” which the missionaries used to refer to Ember Days or the meat-free holy days when observant Catholics can eat only seafood or vegetables.

Since Tempura traditionally uses vegetables and seafood, that’s entirely appropriate. Of course today we can coat pretty much anything in tempura batter and deep fry it!

However it started, and whatever foods are used, today fans of Japanese food often say Tempura is one of their favorites. So it’s not surprising there’s a day devoted to it.

Scroll down for some ideas on celebrating this delicious unofficial holiday.

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Celebrating National Tempura Day

Individuals

Seems simple enough. Visit your favorite Japanese restaurant and order Tempura. Get your favorites or try something new.

Or make your own. Here are a few recipes to get you started:

• Tempura Recipe : Alton Brown
• Crispy Tempura Battered Shrimp : Paula Deen
• Tempura Shrimp and Vegetables

Two of these also include recipes for the dipping sauce. You can also buy the sauce if you’d prefer.

Consider hosting a Tempura party for family and friends. If your kitchen’s big enough and you enjoy the chaos, let them all help make the food before you all dive in. Or you can make the meal and enjoy serving everyone. Your choice!

Now, the traditional tempura foods are things like shrimp, carrots, eggplant, sweet potato and mushrooms. But you can certainly get creative.

• Instead of seasoning the batter (which some recipes do), consider frying the whole herbs instead and serving them on top of the other items. Battered and fried sage is amazing. You might also try rosemary or basil.
• Do you make baked kale or chard chips? Try making them into tempura instead!
• Don’t forget the cheese! Instead of mozzarella sticks with breading, make cheddar balls with a light, airy batter. Yum!

Companies

Obviously how your company celebrates depends on what you do:

• Japanese restaurants can, of course, promote their Tempura dishes.
• Food stores can promote the ingredients needed to make Tempura: seafood and vegetables, flour, oil, Tempura sauce. Some people like to use sparkling water for the batter, because it’s supposed to make the batter even lighter. Consider creating a “Make Your Own Tempura” display with all the non-perishables needed. Put it near the refrigerated section and direct shoppers to the seafood.
• Have a small company where the employees are more like family? Treat them to lunch at a Japanese restaurant. Or have it catered (with Tempura, of course).

However you choose to celebrate, remember: seafood and vegetables are healthy foods. And when it’s done right, tempura batter doesn’t absorb too much oil. So even if one of your resolutions for the year is to eat healthier, you can enjoy this day without feeling guilty.

 

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