Tokyo Edomae Tempura
Edomae tempura lightly batters seafood and vegetables and fries them for immediate service, traditionally with a sesame-oil aroma and tentsuyu or salt. Anago, sillago and shrimp evoke old...
At a glance
| Name | Tokyo Edomae Tempura (Edomae Tempura) |
|---|---|
| Prefecture | Tokyo |
| Region | Kanto |
| Type | Seafood and vegetables fried in light batter, traditionally fragrant with sesame oil |
What is it?
Edomae tempura lightly batters seafood and vegetables and fries them for immediate service, traditionally with a sesame-oil aroma and tentsuyu or salt.
Anago, sillago and shrimp evoke old Edo Bay, while modern shops also use seafood and produce from across Japan. Oil blends and batter differ.
History and local context
Tokyo sources trace tempura from Edo street stalls to restaurants and one-piece-at-a-time counter dining. Edomae originally carried the idea of seafood from the sea before Edo.
How to enjoy it
Eat each piece immediately, first plain and then with a little salt or tentsuyu. At home manage hot oil carefully and cook seafood through.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Tokyo Edomae Tempura from?
It is associated with Tokyo, in the Kanto region of Japan.
What kind of food is Tokyo Edomae Tempura?
This guide classifies it as seafood and vegetables fried in light batter, traditionally fragrant with sesame oil. See the overview for its defining ingredients and texture.
Can I order Tokyo Edomae Tempura online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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