creating tempura. The Japanese took deep frying and honed it into a culinary art form, with delicately cut vegetables and shiso leaves that seem frozen in time. Vivid in both flavor and appearance ...

Nobody wants to end up with a soggy, greasy piece of tempura, especially when cooking vegetables. Here's what an expert ...

National Tempura Day is celebrated annually on January 7 – a nod to the classic Japanese dish made from deep-frying ...