Tracked on 1 list across 1 authority.
The spirit of the tempura artisan lies in treading the well-worn path of tradition while enlivening it with unique interpretations. Service begins with light-flavoured fish and grows steadily stronger in taste through vegetables to shrimp. The umami of roasted sesame oil enhances lighter-flavoured pieces; stronger-flavoured items are lightly fried in cold-pressed sesame oil. The meal wraps up with an inventive flourish to heighten enjoyment of the season, such as ‘temcha’, a bowl of rice topped with clam tempura steeped in tea, which may be served in spring, or ‘tembara’, shredded tempura of sea bream mixed in rice, in autumn.
Tempura Maehira appears on 1 of the lists Mouga tracks, and written up on 1 more. Here's the full trail, dated and linked to each source.
