• SHARE

The recipe for tempura is widely credited to Portugese and Spanish missionaries who lived in western Japan during the late 16th century. In “Japanese Cooking: A Simple Art,” author and chef Shizuo Tsuji, writes that, as this new dish caught on in Japan, it was slowly adapted for local tastes, eventually being paired with a delicately seasoned dipping sauce with grated daikon mixed into it.

If only the missionaries had also introduced another Iberian custom — the siesta — because, after a big lunch of tempura at Shintaro, the best postprandial advice I could offer is to take an hour off and flop down on a park bench (there are several nearby along the bank of the Dojima River).

In a time of both misinformation and too much information, quality journalism is more crucial than ever.
By subscribing, you can help us get the story right.

SUBSCRIBE NOW

PHOTO GALLERY (CLICK TO ENLARGE)