Seafood
Tempura
天ぷら
Japan
Seafood and vegetables in a light, airy batter, deep-fried to a delicate golden crisp.

Original eatfuls sticker artwork
What it is
A closer look at Tempura.
Seafood and vegetables in a light, airy batter, deep-fried to a delicate golden crisp.
What to look for
Know it when you find it.
Dip in tentsuyu with grated daikon; eat immediately while the coating shatters.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Tempura.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…

Marseille, France
Aïoli garni
Aïoli garni pairs a garlic mayonnaise with boiled vegetables, eggs, and fish or shellfish for a Provençal platter.

Mozambique
Arroz de Marisco
Mozambican seafood rice cooked with shellfish, tomato, aromatics and coastal spice.

Dalmatia, Croatia
Bakalar na bijelo
Bakalar na bijelo is a regional dish prepared with local ingredients and a distinctive Balkan tradition.

France
Cuisses de grenouilles
Cuisses de grenouilles are frog legs sautéed with garlic, parsley, and butter until browned and tender.

Italy
Fritto Misto di Pesce
Coastal Italy's mixed fried seafood—anchovies, calamari, shrimp, and small whole fish—lightly floured and fried until crisp. Served with lemon wedges.

Normandy, France
Grenouilles comme à Boulay
Grenouilles comme à Boulay are frog legs cooked in a creamy, garlicky sauce and served hot.

Guatemala
Ceviche Guatemalteco
Guatemalan ceviche: white fish or shrimp cured in lime juice with tomato, onion, cilantro, and sometimes a squirt of ketchup, served with tortilla chips.

Comoros
Langouste à la Vanille
South African spiny lobster boiled in a rich vanilla sauce with coconut milk, lemon juice, garlic paste, chili powder, and ginger; served on a bed of greens; the national dish of Comoros and a showcase of the 'Perfume Islands' reputation.
