And, it was fairly recently in historical terms.
The Japanese learned how to oil fry green pea pods from the Portuguese and called it tempura, from the Latin phrase ad temporal cuaresme which means Lent. The Japanese probably picked up the dish from Portuguese missionaries cooking the somewhat austere peixinhos da horta for ad temporal cuaresme (days when the Jesuit missionaries abstained from eating meat).
Alternatively, the word tempura could have come from the Portuguese word for seasoning, tempero. Or, temporos, the Portuguese word for spice.
The batter known as koromo in Japanese was thin, light and some recipes called for a dash of sake.
Documents were destroyed under the Sakoku Edict which contributed to the difficulty today in pinpointing the exact origin of tempura.
Fortunately, tempura the Portuguese legacy remained in Japanese kitchens and soon became an essential part of Japanese cuisine and culture. Tempura became a popular "yatai" steet food stall dish in Edo (precursor of today's Tokyo). Soon, there were even tempura-ya(s), restaurants that specialise in serving tempura dishes.
So, the quality of tempura ranges from fast food stall style to high art at fine restaurants with genteel ingredients like uni or sea urchin, abalone, and such luxuries - a far cry from green pea pods of Jesuit monks during Lent.
The next time you taste tempura, remember its Portuguese roots that go back to the 1500s.
Next topic - how did the Portuguese know how to oil fry their food?
Written by Tony Boey on 13 May 2024
Reference:
Image credit:
Image of tempura courtesy of Pexels, image of Portuguese black ship courtesy of Flickr, Youtube screenshot courtesy of Teresa Activa, Youtube screenshot courtesy of Momentos Doces e Salgados, image of Tokugawa Iemitsu courtesy of Wikipedia, image of tempura courtesy of Wikipedia.
No comments:
Post a Comment
All comments submitted with genuine identities are published