Tempura is one of the three great specialties of Edo. It spread from food stalls at the Nihonbashi fish market during the Edo period and became one of the representative local dishes of Edo-Tokyo. From the end of the Edo period to the Meiji period, tempura restaurants began to open in Nihonbashi and Asakusa, and although there are various theories, it was around this time that the tendon was born.