National Tempura Day is celebrated on January 7 each year. Tempura is a Japanese dish of seafood and vegetables coated in a light, airy batter and fried until crisp. Shrimp, sweet potato, squash, eggplant and mushrooms are favorites, served with a dipping sauce of dashi, soy sauce and mirin, or with salt. Tempura is beloved in Japan and at Japanese restaurants around the world.
History of National Tempura Day
Tempura has surprising international roots. In the 16th century, Portuguese traders and missionaries arrived in Nagasaki, Japan, bringing a technique of frying fish in batter. One theory says the name comes from the Latin 'tempora', referring to Catholic fasting periods when people ate fish instead of meat.
The Japanese adapted the technique, developing a thinner, lighter batter. During the Edo period (1603–1868), tempura became a popular street food in Tokyo, then called Edo, sold from stalls and eaten on skewers.
Over time, tempura moved into restaurants and became a refined dish, with specialist chefs frying each piece to order. Tempura also inspired dishes such as tempura udon and tempura rolls. Who created National Tempura Day is not documented.
Why National Tempura Day Matters
Tempura shows how food traditions travel and change, blending Portuguese and Japanese influences.
It's a versatile way to enjoy vegetables and seafood, and the light batter highlights fresh ingredients.
Making tempura teaches useful frying techniques, such as keeping batter cold and oil at the right temperature.
Tempura is also a reminder that frying technique matters as much as ingredients. Oil kept at about 340–350°F cooks food quickly and keeps the coating light, while overcrowding the pan lowers the temperature and makes tempura greasy. Draining pieces on a wire rack instead of paper towels helps keep the bottoms crisp until serving.
How to Celebrate National Tempura Day
- Make tempura: use ice-cold batter and fry in small batches.
- Try vegetables: fry sweet potato, zucchini or broccoli.
- Make tentsuyu: mix dashi, soy sauce and mirin for dipping.
- Visit a Japanese restaurant: order shrimp tempura.
- Try tempura udon: add tempura to a bowl of noodle soup.
Celebrating at Work, School and Home
At work, a Japanese-themed lunch with tempura and sushi is a fun treat. In classrooms, students can learn how Portuguese and Japanese cultures exchanged ideas, or explore why cold batter fries crisper. At home, families can make vegetable tempura together, with adults handling the hot oil. Mix the batter lightly and leave a few lumps for the crispiest results.
Fun Facts About National Tempura Day
- Portuguese traders introduced batter frying to Japan in the 1500s.
- Tempura became a popular Edo street food.
- Cold batter keeps tempura light and crisp.
National Tempura Day FAQs
When is National Tempura Day?
National Tempura Day is celebrated on January 7 each year.
Where does tempura come from?
Tempura comes from Japan, inspired by Portuguese batter-frying in the 1500s.
What is tempura batter made of?
Usually flour, egg and ice-cold water, mixed lightly.
Why should tempura batter be cold?
Cold batter limits gluten and creates a lighter, crispier coating.
What is tentsuyu?
A dipping sauce made with dashi, soy sauce and mirin.
What foods are good for tempura?
Shrimp, sweet potato, squash, eggplant, mushrooms and green beans.