Niigata Tempura
Niigata Encyclopedia
Niigata Prefecture competes with other prefectures for its fried food and Tempura is no exception as it is quintessential to Japanese cuisine and Echigomae has its own distinct differences as well as similarities.
Tempura has an impact on visitors from America, United Kingdom, and Australia who said it was the taste and the way it looks was part of the charm. It is because it is so different from heavily battered fried dishes in the west and the difference in ingredients as well as being a must do on the list of things to do in Japan for those overseas. Meanwhile, domestic tourists pay special attention to the Niigata aspect of the food with the regional differences alongside the main staples of tempura to show off Niigata cuisine.
Ingredients List
Spring Ingredients: Masu (Cherry Salmon), Asuparagasu (Asparagus), Fukinoto (Sado. Butterburt Sprout), Kogomi Ferns, (Cod Sprouts). Winter Ingredients: Fugu, Fugu Shirako (Sado), Hotaru Ika (Firefly Squid). Autumn Ingredients: Thick Sweet Potato, Steamed Kegani (Sado. Hairy Crab). Summer Ingredients: Ayu (Sweet Fish), Various Ingredients: Nishiku Young Corn, Shirako, Tiger Prawn-head, Tiger Prawn, Uni stuffed Nanban Shrimp, Shiitake Mushroom, Maitake Mushroom, Matsutake Mushroom (autumn), Red Sea Bream (Sado), Yakinasu Eggplant, Scallop, Gai Kakiage, Kobashira 小柱 Adductor of the surfclam, Broccoli, Okra, Zucchini, Okuchi Renkon (Nagaoka Lotus Root), Sweet Potato, Fig, Kaede Karei (Willow Flatfish), Soramame, Kabocha, Tomatoes, Sakana Perilla (Fish), Common Squid, Smelt, Conger Eel, Kinoko Miso Soup, Clam Soup, Ara Soup (Ara Sawperch), Prawn Soup, Spicy Grated Radish,
Rice Oil
In Niigata, what has been distinguished as an unusual way of cooking that incorporates Niigata’s rice identity with a sort of Niigata flavor. This was from the “Rice Oil” that was used in not only restaurants, but home cooking as people had eaten at places that used it. Rice Oil had become more noticeable when people had noticed tempura from Tempura Suzuki (2018) had elements in their dishes of feeling crisp and light without feeling heavy afterwards. Rice bran oil (Rice Oil) is extracted from the outer bran or husk of rice grains and has a high smoke point, so it is useful for high-heat cooking such as Tempura. Traditionally Tempura was made using Sesame Oil that had a strong flavor of sesame, but later on it would be standardized to use either Vegetable oil or canola oil as the most common methods that had a neutral flavor.
Seasoning Salts
Sasashio (Kumazasa Shio 熊笹塩) bamboo salt, Taishio (Tai Shio 鯛の塩) seabream salt.
Competition: Tempura Tenya Tokyo