Tempura is a food technique that dips a morsel into batter and then deep fries it to a searing crisp.
Jesuits from Portugal brought this technique to Japan in the mid 16th century. (the word tempura comes from the Latin tempora, which references a time in which meat can not be consumed, thus tempura's fish and vegetable base)
Yoshikawa Tempura is known for Kyoto’s most renowned tempura presentation. Every bite is custom-made while you watch.
The 100 year old building is in an architectural style designed for Japanese tea ceremonies dating back to the 17th century.
There’s a view of the garden behind glass from every room.
Dessert is served on the floor, on tatami.
This is an elegant process, from a more civilized time. Westerners take note.
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