216 – On Tendon Tenacity: Triptych 33

What was originally a dish borrowed from Portuguese cuisine has been turned into a Japanese staple. I mentioned in a previous post that the idea of tempura was inspired by the Portuguese peixinhos da horta, which was a dish of vegetables dipped in batter and deep-fried. In time, the Japanese adopted this method of cooking … Continue reading 216 – On Tendon Tenacity: Triptych 33

192 – On Unassuming Tempura Udon: Triptych 25

Japanese udon has earned its rightful place amongst the Land of the Rising Sun's culinary lineup. Different udon variations for each region in Japan exist, just like its cousins yakisoba and ramen. However, udon noodles are thicker compared to the latter two. The dish is usually topped with shrimp tempura, batter flakes (kakiage), and deep-fried … Continue reading 192 – On Unassuming Tempura Udon: Triptych 25