Tempura is one of the three great specialties of Edo. It spread from the food stalls at the Nihonbashi fish market during the Edo period and has become one of the representative local dishes of Edo-Tokyo.
From the end of the Edo period through the Meiji era, 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. The oldest remaining tendon restaurant is Asakusa Sansada, which was founded in 1833. Nowadays, tendon is popular all over the world, but the Edomae tendon of Tokyo, where it originated, is in a class of its own.
The ingredients are conger eel, shrimp, whiting, and other seafood that were commonly caught in Edo at the time. The batter is thick and the oil is mainly sesame oil. It is finished by coating it with an almost black sauce. Now, let's toast to this tempura bowl from a long-established restaurant that continues to deliver traditional flavors to the present day!
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