A few days ago, we hold the party of Farewell and Welcome party with our office members. We went to the Japanese food restaurant near our office. In the restaurant, we took off our shoes, and sited on the flooring rush mats, 'Zabuton' which was a Japanese-made cushion. On the wall in the room, there hanged a Japanese-style painting (picture).
I am an internship student in this company to study the Internet business from the president directory. In my article, I would talk about Japanese food. A dinner of seven dishes courses takes out us one by one by waitresses who wears Japanese-style apron. All dishes were a little dish, but looks graceful and very good taste.
This time, I would introduce the main dish, 'tempura'. Tempura is pretty famous as a typical modern Japanese dish. It is Japanese fried food and fish, shellfish, vegetables, and so on. This time’s ingredient were shrimp, eggplant, Japanese pepper and bamboo shoot. They are dipped into a batter of wheat flour dissolved in water, fried in hot cooking oil, dipped in a special broth, and eaten. Its special characteristic is a light taste, distinct from food that is directly coated in wheat flour and fried.
It is better to eat as soon as fried, otherwise the coat of tempura becomes soft. I like eating it with grated radish then can eat more light taste and hot tempura and cool grated radish become good harmony. Another, tempura are eaten, as tempura buckwheat (tempura soba), tempura noodle, tempura donburi (or ten-don). These kind of tempura dishes have a lot of way to satisfy us.
We can eat tempura whatever at a restaurant or at home. But I think tempura of restaurant better taste, because of crispy coating. My mother said that was why those were difference of oil and the temperature of oil. To make good taste, a professional chef must have knacks. Have you tried 'tempura'? (posted by Harumi Y, Internship student)
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