Tempura is a traditional Japanese dish made by taking fresh fish or vegetables, coating them in a light batter made from eggs, water, and wheat flour, and then deep-frying them. The batter is mixed minimally with cold water to avoid developing gluten, resulting in a light, crisp texture. Common tempura ingredients include shrimp, squid, various fish, eggplant, pumpkin, and mushrooms. Tempura is typically eaten by dipping the fried pieces into tentsuyu sauce (a blend of dashi broth, soy sauce, and mirin) or simply with salt or lemon juice. It can be served on its own, over rice (called tendon), or with noodles like soba or udon. The dish originated in the 16th century, introduced to Japan by Portuguese missionaries in Nagasaki, and evolved in Edo (Tokyo) during the Edo period into the form known today. Tempura is cherished for its light crispiness and the way it preserves the natural flavors of the ingredients. There are both casual and high-end tempura restaurants in Japan, where skilled chefs prepare and serve tempura freshly fried to maintain its signature texture. In summary, tempura is a lightly battered and deep-fried seafood or vegetable dish from Japan known for its delicate crunch and minimal seasoning that highlights the natural flavors of the food.