Why Tempura deserves more attention

Tempura rarely gets the international recognition it deserves. The subtly sweet and salty complexity is genuine, not simple, and the technique involved in using sake correctly takes real skill.

Japanese cuisine philosophy of shokunin craftsmanship shapes how even simple dishes are prepared. I encountered it first in a high-end kaiseki setting and that context helped me understand it properly. cold Sapporo beer is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Tempura is the dish to start with.