TEMPURA SQUID STICKS

Early Nagasaki tempura is a batter made of flour, eggs, sugar, salt and sake, fried with lard, which has a strong flavor but does not require dipping sauce, and was modified into a salt-free egg pasta in the 17th century in the Tokyo Bay area to incorporate Asia-Pacific culture, which maximized the original and delicate taste of seafood.
Among the main ingredients used in Japanese tempura today, seafood involves shrimp, squid, scallops, crab, catfish, cod, rock salmon, sea bass, vegetables involve mushrooms, bamboo shoots, bell peppers, pumpkins, carrots, eggplant, burdock, okra, Onions, potatoes, sweet potatoes, lotus root, taro, etc. These vegetables and seafood made of tempura are very delicious.

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