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A2 noun #7,000 am häufigsten 11 Min. Lesezeit

天ぷら

tenpura Top 7,000

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Erklärung 天ぷら in your Level:

At the A1 level, '天ぷら' (tempura) is introduced as a basic vocabulary word for food. You will learn it alongside other famous Japanese dishes like sushi and ramen. At this stage, the focus is on recognizing the word, knowing it refers to fried food, and using it in simple 'Subject-Object-Verb' sentences. For example, 'Tenpura ga suki desu' (I like tempura) or 'Tenpura o tabemasu' (I eat tempura). You don't need to know the complex details of how it's made, just that it's a delicious Japanese dish often found in restaurants. You might also learn that 'ebi' (shrimp) is a very common type of tempura. The word is almost always written in hiragana (てんぷら) for beginners to make it easier to read. Understanding this word helps you navigate basic menus and express your food preferences in simple Japanese conversations. It's a fundamental word for anyone starting their Japanese language journey, especially if they enjoy Japanese cuisine.

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At the A2 level, you begin to use '天ぷら' in more descriptive contexts. You might talk about where you ate it, how much it cost, or who you ate it with. You will learn to use adjectives to describe it, such as 'oishii' (delicious), 'atsui' (hot), or 'sakusaku' (crispy). You might also learn about 'Tendon' (tempura rice bowl) and how to order it at a restaurant using 'onegaishimasu' or 'kudasai'. At this level, you should be able to distinguish between different types of tempura, like 'yasai no tenpura' (vegetable tempura) or 'sakana no tenpura' (fish tempura). You might also encounter the word in the context of shopping at a supermarket, where you can buy 'agetate' (freshly fried) tempura. This level focuses on practical communication, so knowing how to ask 'Tenpura wa arimasu ka?' (Is there tempura?) is very useful. You are also introduced to the idea that tempura can be a topping for noodles like soba or udon.

At the B1 level, you move beyond simple descriptions and start discussing the preparation and cultural nuances of '天ぷら'. You might explain the recipe to someone, mentioning 'koromo' (batter), 'mugi-ko' (flour), and 'abura' (oil). You will learn about the importance of using 'tsumetai mizu' (cold water) to keep the batter light. You'll also start hearing about regional differences, such as the Kanto style (using sesame oil, resulting in a darker, richer flavor) versus the Kansai style (using neutral oil, resulting in a lighter color). You can participate in conversations about your favorite tempura shops and why you prefer them. You'll also learn more specific vocabulary like 'tentsuyu' (dipping sauce) and 'daikon-oroshi' (grated radish). At this stage, you can understand short articles or videos about the history of tempura and its Portuguese origins. You'll also be comfortable using the word in different polite forms, such as 'Tenpura o meshiagarimasu ka?' (Would you like to eat tempura?).

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At the B2 level, your understanding of '天ぷら' becomes more sophisticated. You can discuss the culinary 'philosophy' behind the dish—how it’s not just about frying, but about steaming the ingredient inside the batter to lock in flavor. You will use more advanced descriptive language, discussing 'shokukan' (mouthfeel) and 'abura-gire' (how well the oil has drained). You might read about the 'Tempura Master' culture, where chefs spend decades perfecting their technique. You'll learn about 'Ten-kasu' (tempura flakes) and how they are used as a versatile ingredient in other dishes. You can also handle more complex social situations, such as explaining to a non-Japanese speaker the difference between 'tempura', 'karaage', and 'furai' with technical accuracy. You might also explore the kanji '天麩羅', although it's still rare in common use. You'll be able to understand more nuanced reviews of restaurants that discuss the quality of the 'tane' (ingredients) and the 'shitate' (preparation).

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At the C1 level, you can engage in deep discussions about '天ぷら' in the context of Japanese food history and sociology. You might analyze how tempura transitioned from a street food for the masses in the Edo period to a high-end 'kaiseki' component. You can discuss the impact of the 'Tokugawa' shogunate on the popularity of the dish (legend says Ieyasu Tokugawa was a huge fan). You'll understand the subtle etiquette of a high-end tempura-ya, such as the order in which items are served and the appropriate use of different salts versus sauce. You can read professional culinary critiques and understand terms like 'taika' (a master/authority) in the tempura world. You might also explore the linguistic evolution of the word from the Portuguese 'tempora' or 'tempero' and how it was adapted into the Japanese phonological system. Your vocabulary will include very specific terms like 'kakiage', 'isobe-age' (fried with seaweed), and 'shojin-age' (vegetarian temple-style tempura).

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At the C2 level, you possess a near-native or expert level of knowledge regarding '天ぷら'. You can discuss the chemistry of the frying process, the specific gravity of different oils, and how they affect the Maillard reaction in the batter. You can debate the merits of different historical theories regarding the word's etymology with academic precision. You are familiar with famous literary references to tempura in Japanese novels or essays. You can understand and use highly specialized jargon used by professional chefs. You might even be able to critique the 'seasonality' of tempura ingredients at a level that considers the micro-seasons of Japan. You understand the cultural 'semiotics' of tempura—what it represents in different social strata. At this level, the word is not just a label for food, but a gateway to a deep understanding of Japanese history, science, and aesthetics. You can effortlessly switch between casual talk and academic or professional discourse about this iconic dish.

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天ぷら in 30 Sekunden

Tempura is a famous Japanese dish of battered and deep-fried seafood and vegetables.
It is known for its light, crispy texture achieved by using very cold water in the batter.
Commonly served with a dipping sauce (tentsuyu) or various types of gourmet salt.
Originating from Portuguese influence, it is now a staple of both casual and fine Japanese dining.

The word 天ぷら (Tenpura) refers to a quintessential Japanese dish consisting of seafood, meat, or vegetables that have been coated in a light, airy batter and deep-fried to perfection. Unlike Western-style breading which can be heavy and dense, authentic Japanese tempura is celebrated for its delicate, crispy texture that allows the natural flavors of the ingredients to shine through. The term is a noun, but it acts as a cultural icon, representing the refinement of Japanese culinary arts. You will encounter this word in almost every dining context in Japan, from high-end specialty restaurants (tenpura-ya) to casual izakayas, and even in the bento boxes sold at convenience stores.

The Batter (Koromo): The secret to tempura lies in the batter, known as 'koromo'. It is traditionally made with cold water (often iced), flour, and sometimes egg yolks. The key is to mix it very lightly and keep it cold to prevent the development of gluten, which would make the coating chewy rather than crispy.
Common Ingredients (Tane): Commonly used items include shrimp (ebi), squid (ika), eggplant (nasu), sweet potato (satsumaimo), and shiso leaves. The ingredients used in tempura are referred to as 'tane' or 'neta'.
Serving Style: Tempura is usually served with a dipping sauce called 'tentsuyu', which is a mixture of dashi, soy sauce, and mirin, often accompanied by grated daikon radish and ginger to cut through the richness of the oil.

今日の夕食は美味しい天ぷらを食べに行きましょう。(Kyou no yuushoku wa oishii tenpura o tabe ni ikimashou.) - Let's go eat some delicious tempura for dinner tonight.

People use this word when discussing menu choices, describing their favorite Japanese foods, or when following a recipe. In Japan, tempura is not just a side dish; it can be the star of the meal (as in a Tempura Set) or a topping for other staples like Soba or Udon noodles. When the tempura is served over a bowl of rice, it is specifically called 'Tendon' (a contraction of Tempura-Donburi).

野菜の天ぷらはサクサクしていて、とてもヘルシーです。(Yasai no tenpura wa sakusaku shite ite, totemo herushii desu.) - Vegetable tempura is crispy and very healthy.

Historically, tempura was a street food during the Edo period, sold at stalls (yatai) as a quick snack for commoners. Over centuries, it evolved into a sophisticated cuisine. The word itself has fascinating origins, believed to have come from Portuguese missionaries in the 16th century. This cross-cultural history makes tempura a unique bridge between Japanese tradition and early global exchange.

このお店の天ぷらは衣が薄くて絶品です。(Kono omise no tenpura wa koromo ga usukute zeppin desu.) - This shop's tempura has a thin batter and is exquisite.

揚げたての天ぷらに塩を振って食べるのが好きです。(Agetate no tenpura ni shio o futte taberu no ga suki desu.) - I like eating freshly fried tempura with a sprinkle of salt.

エビの天ぷらを二つ追加してください。(Ebi no tenpura o futatsu tsuika shite kudasai.) - Please add two shrimp tempura pieces.

Using '天ぷら' in sentences is straightforward because it functions as a standard noun. However, to sound natural, you should pair it with the correct verbs and particles depending on the context—whether you are eating, cooking, ordering, or describing it. The most common verb associated with tempura is 食べる (taberu - to eat), but 揚げる (ageru - to deep-fry) is essential when discussing the cooking process.

Ordering at a Restaurant: Use the particle 'o' followed by 'kudasai' or 'onegaishimasu'. Example: 'Tenpura-teishoku o hitotsu onegaishimasu' (One tempura set meal, please).
Describing Texture: Use onomatopoeia like 'sakusaku' (crispy). Example: 'Kono tenpura wa sakusaku shite imasu' (This tempura is crispy).
Combining with Other Foods: Use the particle 'no' to specify the type. Example: 'Ebi no tenpura' (Shrimp tempura) or 'Kabocha no tenpura' (Pumpkin tempura).

母は家で上手に天ぷらを揚げます。(Haha wa ie de jouzu ni tenpura o agemasu.) - My mother fries tempura skillfully at home.

When talking about tempura as a topping for noodles, you can say 'Tenpura soba' or 'Tenpura udon'. In these cases, the word 'tenpura' acts as a modifier for the main dish. If you want to specify that you want the tempura served on the side rather than in the soup, you might use the term 'mori-ten'.

どの天ぷらが一番おすすめですか？(Dono tenpura ga ichiban osusume desu ka?) - Which tempura do you recommend most?

Another important aspect is the 'agetate' (freshly fried) state. Everyone in Japan agrees that 'agetate no tenpura' is the best. If you are at a supermarket, you might see 'tenkasu', which are the crunchy bits of fried batter left over after making tempura; these are often used as a topping for udon or mixed into okonomiyaki.

昼ご飯に天ぷらそばを食べました。(Hirugohan ni tenpura soba o tabemashita.) - I ate tempura soba for lunch.

このレストランの天ぷらは衣がサクサクです。(Kono resutoran no tenpura wa koromo ga sakusaku desu.) - This restaurant's tempura has crispy batter.

私はエビの天ぷらが大好きです。(Watashi wa ebi no tenpura ga daisuki desu.) - I love shrimp tempura.

The word '天ぷら' is ubiquitous in Japanese daily life. You will hear it in various social and commercial settings. Understanding these contexts helps you realize just how integrated this dish is in the culture. It's not just a 'fancy' food; it's a staple of the Japanese diet that appears in numerous forms.

In Restaurants (Dining Out): From the moment you enter a Soba shop, you'll hear customers ordering 'Ten-zaru' (cold soba with tempura) or 'Ten-mori'. In specialized tempura restaurants, the chef might announce each piece as it is served: 'Tsugi wa kisu no tenpura desu' (Next is the Japanese whiting tempura).
At Supermarkets and Depachika: In the 'osozai' (prepared food) section, staff often shout 'Agetate no tenpura ikaga desu ka?' (How about some freshly fried tempura?). You'll see labels for 'Tenpura-moriawase' (Assorted tempura).
On Cooking Shows and YouTube: Chefs explain the 'kotsu' (knack) for making tempura, focusing on the 'koromo' (batter) and 'yuon' (oil temperature). They might say, 'Tenpura o ageru toki wa, mizu o tsumetaku shite kudasai' (When frying tempura, please make the water cold).

ランチメニューに天ぷら定食はありますか？(Ranchi menyuu ni tenpura teishoku wa arimasu ka?) - Is there a tempura set meal on the lunch menu?

You will also hear it in casual conversations among friends. For example, if someone is planning a party or a potluck, they might ask, 'Tenpura o katte ikou ka?' (Shall we buy some tempura to take?). During New Year's Eve (Omisoka), it is a tradition to eat 'Toshikoshi Soba' (year-crossing soba), and tempura shrimp is the most popular topping, making the word 'tenpura' a frequent topic of discussion during the end-of-year holidays.

スーパーの惣菜コーナーで天ぷらを買いました。(Suupaa no souzai kounaa de tenpura o kaishita.) - I bought tempura at the supermarket's prepared food corner.

Furthermore, the term 'Ten-don' (Tempura bowl) is heard constantly in fast-food environments like 'Tenya', a famous tempura chain. You'll hear staff calling out orders: 'Tendon hitotsu, kisu ten tsuika!' (One tempura bowl, add one whiting tempura!). The word is deeply embedded in the rhythm of Japanese daily commerce and social life.

お正月に食べる年越しそばには、大きなえびの天ぷらが欠かせません。(Oshougatsu ni taberu toshikoshi soba ni wa, ookina ebi no tenpura ga kakasemasen.) - For the year-crossing soba eaten at New Year's, a large shrimp tempura is essential.

テレビの料理番組で天ぷらの作り方を見ました。(Terebi no ryouri bangumi de tenpura no tsukurikata o mimashita.) - I saw how to make tempura on a TV cooking show.

この居酒屋は天ぷらの盛り合わせが有名です。(Kono izakaya wa tenpura no moriawase ga yuumei desu.) - This izakaya is famous for its tempura assortment.

While '天ぷら' seems simple, learners often make mistakes regarding its categorization, pronunciation, and the distinction between it and other fried foods in Japanese cuisine. Deep-frying is a broad category in Japan, and using the wrong term can lead to confusion about the texture and preparation of the food you want.

Confusion with 'Furai' (フライ): 'Furai' refers to Western-style deep-frying using breadcrumbs (panko). For example, 'Ebi-furai' is a breaded fried shrimp, while 'Ebi-tenpura' is a battered fried shrimp. They look and taste very different! Don't call a breaded cutlet 'tempura'.
Confusion with 'Karaage' (唐揚げ): 'Karaage' usually involves marinating the meat (usually chicken) and then coating it in flour or potato starch without a liquid batter. Tempura always uses a liquid batter. Calling fried chicken 'tempura' is a common error.
Pronunciation Pitfall: In English, people often say 'tem-POO-rah' with a heavy emphasis on the second syllable. In Japanese, the pitch is relatively flat, and the 'n' sound (ん) is nasalized. It's 'ten-pu-ra'.

× 唐揚げを天ぷらと呼ばないでください。(Karaage o tenpura to yobanaide kudasai.) - Please don't call karaage 'tempura'.

Another mistake is assuming all fried food is 'tempura'. In Japan, the general term for fried food is 'agemono'. Tempura is just one specific type of agemono. Also, be careful with 'Satsuma-age'. As mentioned before, in Southern Japan, they might call these fish cakes 'tempura', but in Tokyo, if you ask for tempura and get a fish cake, you'll be very surprised!

× このエビフライは美味しい天ぷらですね。(Kono ebi furai wa oishii tenpura desu ne.) - [Incorrect] This fried shrimp is delicious tempura, isn't it?

Finally, avoid the mistake of over-dipping. Many learners soak the tempura in the sauce, making it soggy. To appreciate the 'tenpura' properly, just dip the tip or a small portion. Using 'tenpura' correctly in a sentence also requires the right particle. It's 'tenpura o taberu' (eat tempura), not 'tenpura ni taberu'.

衣が厚すぎると、それは本当の天ぷらではありません。(Koromo ga atsusuugiru to, sore wa hontou no tenpura dewa arimasen.) - If the batter is too thick, it's not real tempura.

とんかつは天ぷらの一種ではありません。(Tonkatsu wa tenpura no isshu dewa arimasen.) - Tonkatsu is not a type of tempura.

正しい漢字は「天麩羅」ですが、普通は「天ぷら」と書きます。(Tadashii kanji wa 'Tenpura' desu ga, futsuu wa 'tenpura' to kakimasu.) - The correct kanji is 'Tenpura', but it's usually written in hiragana.

To truly master the vocabulary of Japanese fried foods, you need to understand where '天ぷら' fits among its peers. Several words are related but describe different cooking methods or regional variations. Knowing these distinctions will make you sound like a culinary expert.

揚げ物 (Agemono): This is the umbrella term for all deep-fried foods. If you can't remember 'tenpura', you can say 'agemono', though it's much less specific. 'Agemono ga suki desu' means 'I like fried food'.
唐揚げ (Karaage): As mentioned, this is meat or fish lightly coated in flour or starch. It's usually more savory and 'crunchy' rather than 'crispy' like tempura. It's the most common alternative for meat lovers.
フライ (Furai): Refers to items coated in panko (breadcrumbs). Common examples are 'Aji-furai' (fried horse mackerel) or 'Kaki-furai' (fried oysters). The texture is much rougher than tempura.
素揚げ (Suage): This is deep-frying without any batter or flour at all. It's often used for vegetables like eggplant or peppers to preserve their color and intense flavor.

天ぷらと唐揚げは、衣の作り方が全く違います。(Tenpura to karaage wa, koromo no tsukurikata ga mattaku chigaimasu.) - Tempura and karaage have completely different ways of making the batter/coating.

When you are at a Soba shop, you might see 'Kakiage'. This is a type of tempura where various ingredients (like onions, carrots, and small shrimp) are mixed in batter and fried together in a round shape. It's a great alternative if you want a variety of flavors in one bite. Another related term is 'Tendon', which is a bowl of rice topped with tempura and a sweet-savory glaze.

ヘルシーな揚げ物が食べたい時は、野菜の天ぷらを選びます。(Herushii na agemono ga tabetai toki wa, yasai no tenpura o erabimasu.) - When I want to eat healthy fried food, I choose vegetable tempura.

Finally, 'Kushikatsu' is another deep-fried favorite, especially in Osaka. These are skewers of meat and vegetables, breaded and fried. While similar in concept to 'furai', the presentation on a stick and the communal dipping sauce make it a distinct category from '天ぷら'.

今日は天ぷらの代わりに、串カツを食べに行きましょう。(Kyou wa tenpura no kawari ni, kushikatsu o tabe ni ikimashou.) - Let's go eat kushikatsu instead of tempura today.

かき揚げは、色々な野菜が入った天ぷらです。(Kakiage wa, iroirona yasai ga haitta tenpura desu.) - Kakiage is a tempura that contains various vegetables.

魚の天ぷらも美味しいですが、私はキノコの方が好きです。(Sakana no tenpura mo oishii desu ga, watashi wa kinoko no hou ga suki desu.) - Fish tempura is also delicious, but I prefer mushrooms.

How Formal Is It?

Wusstest du?

The kanji for tempura, '天麩羅', is an 'ateji' (kanji used for their sounds). '天' (ten) means heaven, '麩' (fu) refers to wheat/flour, and '羅' (ra) refers to a thin silk or net, metaphorically describing the thin batter.

Aussprachehilfe

UK /ˈtɛm.pʊə.rə/

US /tɛmˈpʊr.ə/

Japanese pronunciation has no strong stress accent; it uses pitch accent. For 'Tenpura', the pitch is generally flat (Heiban style) or slightly drops after the first syllable.

Reimt sich auf

Sakura Akira Camera (near rhyme) Chimera (near rhyme) Opera (near rhyme) Kara Nara Sora (near rhyme)

Häufige Fehler

Pronouncing it as 'tem-POO-rah' with a long 'oo' sound.
Pronouncing the 'n' (ん) as a clear English 'm' before the 'p'. While it sounds like 'm', in Japanese it is a specific nasal sound.
Stressing the 'ra' at the end.
Making the 'u' sound too long; it should be short and clipped.
Failing to pronounce the 'n' sound clearly as a separate mora.

Schwierigkeitsgrad

Lesen 1/5

Very easy to read in hiragana; kanji is rare but difficult.

Schreiben 2/5

Easy to write in hiragana. Katakana is also common.

Sprechen 2/5

Easy to pronounce if you avoid English stress patterns.

Hören 1/5

Very distinctive sound, easy to recognize in conversation.

Was du als Nächstes lernen solltest

Voraussetzungen

食べる (Taberu) 美味しい (Oishii) 魚 (Sakana) 野菜 (Yasai) 料理 (Ryouri)

Als Nächstes lernen

寿司 (Sushi) 刺身 (Sashimi) 丼 (Donburi) 蕎麦 (Soba) うどん (Udon)

Fortgeschritten

懐石料理 (Kaiseki ryouri) 職人 (Shokunin) 衣 (Koromo) 出汁 (Dashi) 旬 (Shun)

Wichtige Grammatik

Noun + を食べる (Object marker 'o')

天ぷらを食べます。

Noun + が好きです (Preference marker 'ga')

天ぷらが好きです。

Noun + の + Noun (Possessive/Descriptive 'no')

エビの天ぷら。

Verb (Te-form) + ください (Request)

天ぷらを揚げてください。

Adjective + Noun

美味しい天ぷら。

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Beispiele nach Niveau

天ぷらが好きです。

I like tempura.

Uses the basic 'A ga suki desu' (I like A) pattern.

これはエビの天ぷらです。

This is shrimp tempura.

Uses 'A wa B desu' with the particle 'no' to show type.

天ぷらを食べます。

I eat tempura.

Standard Object-Verb sentence with the particle 'o'.

天ぷらは美味しいです。

Tempura is delicious.

Simple adjective sentence.

レストランで天ぷらを買いました。

I bought tempura at a restaurant.

Past tense of 'kau' (to buy).

天ぷらを一つください。

One tempura, please.

Using 'hitotsu' (one) and 'kudasai' (please).

野菜の天ぷらがあります。

There is vegetable tempura.

Using 'arimasu' for existence.

天ぷらは安いです。

Tempura is cheap.

Simple 'i-adjective' sentence.

昨日の夜、友達と天ぷらを食べに行きました。

Last night, I went to eat tempura with my friend.

Uses '...ni ikimashita' (went to do...).

この天ぷらはとてもサクサクしていますね。

This tempura is very crispy, isn't it?

Uses the onomatopoeia 'sakusaku' with 'shite iru'.

天ぷら定食を二つお願いします。

Two tempura set meals, please.

Uses 'teishoku' (set meal) and 'onegaishimasu'.

家で天ぷらを作るのは難しいですか？

Is it difficult to make tempura at home?

Uses the nominalizer 'no' to turn the verb into a noun phrase.

スーパーで揚げたての天ぷらを売っています。

The supermarket is selling freshly fried tempura.

Uses 'agetate' (freshly fried) and 'utte iru' (is selling).

私は魚より野菜の天ぷらの方が好きです。

I like vegetable tempura more than fish tempura.

Comparison pattern 'A yori B no hou ga suki'.

天ぷらに塩をつけて食べます。

I eat tempura with salt.

Uses 'tsukete' (the te-form of tsukeru - to attach/dip).

天ぷらうどんは温かくて美味しいです。

Tempura udon is warm and delicious.

Compound noun 'tenpura udon'.

天ぷらを揚げる時は、油の温度が大切です。

When frying tempura, the oil temperature is important.

Uses 'toki' (when) and 'ageru' (to deep-fry).

衣を混ぜすぎると、天ぷらがサクサクになりません。

If you mix the batter too much, the tempura won't be crispy.

Uses the conditional 'to' and 'mazesugiru' (over-mix).

天ぷら粉を使うと、初心者でも上手に作れます。

If you use tempura flour, even a beginner can make it well.

Uses the potential form 'tsukuremasu'.

この店では、季節の野菜を使った天ぷらが楽しめます。

At this shop, you can enjoy tempura made with seasonal vegetables.

Uses 'tanoshimemasu' (can enjoy).

天ぷらをつゆにつけて、大根おろしと一緒に食べます。

Dip the tempura in the sauce and eat it with grated radish.

Sequence of actions using the te-form.

江戸時代、天ぷらは屋台で売られていました。

In the Edo period, tempura was sold at street stalls.

Passive form 'urarete imashita'.

天ぷらの盛り合わせを注文して、みんなで分けました。

We ordered an assortment of tempura and shared it with everyone.

Uses 'moriawase' (assortment) and 'wakemashita' (shared).

揚げたての天ぷらは、やはり格別の味ですね。

Freshly fried tempura really has an exceptional taste, doesn't it?

Uses 'kakubetsu' (exceptional/special).

天ぷらの衣を薄く仕上げるには、氷水を使うのがコツです。

The trick to making the tempura batter thin is to use ice water.

Uses '...ni wa ... no ga kotsu desu' (the knack for... is...).

彼は天ぷら職人として、20年以上修行を積んでいます。

He has been training as a tempura chef for over 20 years.

Uses 'shokunin' (craftsman) and 'shugyou o tsumu' (to gain training).

関東と関西では、天ぷらの揚げ方や油の種類が異なります。

In Kanto and Kansai, the frying methods and types of oil for tempura differ.

Uses 'kotonaru' (to differ).

天ぷらは単なる揚げ物ではなく、素材を蒸す料理だと言われます。

It is said that tempura is not just fried food, but a dish that steams the ingredients.

Uses '...dewa naku ... da to iwareru'.

油切れの良い天ぷらは、時間が経ってもベチャベチャしません。

Tempura that has drained well of oil doesn't get soggy even after time passes.

Uses 'abura-gire' (oil drainage) and 'bechabecha' (soggy).

高級な天ぷら屋では、目の前で一つずつ揚げてくれます。

At high-end tempura restaurants, they fry each piece one by one in front of you.

Uses '...te kuremasu' (to do something for someone).

天ぷらの歴史を辿ると、ポルトガルの影響が見えてきます。

Tracing the history of tempura reveals Portuguese influence.

Uses '...o tadoru' (to trace).

旬の食材を使った天ぷらは、素材本来の甘みが引き立ちます。

Tempura made with seasonal ingredients brings out the natural sweetness of the materials.

Uses 'hikitatsu' (to stand out/be enhanced).

天ぷらの真髄は、衣の中で素材の水分をいかにコントロールするかにあります。

The essence of tempura lies in how you control the moisture of the ingredients within the batter.

Uses '...ni arimasu' (resides in/consists of).

徳川家康が天ぷらの食べ過ぎで亡くなったという説は有名です。

The theory that Ieyasu Tokugawa died from overeating tempura is famous.

Uses '...to iu setsu' (the theory that...).

天ぷら屋のカウンター席は、職人の技を間近で堪能できる特等席です。

The counter seats at a tempura restaurant are premium seats where you can enjoy the chef's skill up close.

Uses 'tannou dekiru' (can enjoy to the fullest).

「天麩羅」という漢字の語源には諸説あり、未だに特定されていません。

There are various theories about the etymology of the kanji '天麩羅', and it has not yet been identified.

Uses 'shosetsu ari' (there are various theories).

洗練された天ぷらは、油のしつこさを微塵も感じさせない軽やかさがあります。

Refined tempura has a lightness that doesn't let you feel even a hint of the oil's heaviness.

Uses 'mijin mo ... sasenai' (not even a particle of...).

精進天ぷらは、仏教の教えに基づき、動物性食品を一切使いません。

Shojin tempura is based on Buddhist teachings and does not use any animal products at all.

Uses '...ni motozuki' (based on).

天ぷらの揚げ上がりの音を聞き分けるのは、熟練した職人の成せる業です。

Distinguishing the sound of tempura as it finishes frying is a feat achievable only by a skilled craftsman.

Uses '...no naseru waza' (a feat that someone can do).

素材の持ち味を最大限に引き出すため、天ぷらには厳選された胡麻油が使われます。

To bring out the best in the ingredients, carefully selected sesame oil is used for tempura.

Uses 'gensen sareta' (strictly selected).

天ぷらにおける脱水と加熱の相関関係を理解することは、調理科学の極致と言えるでしょう。

Understanding the correlation between dehydration and heating in tempura could be called the pinnacle of culinary science.

Uses 'kyokuchi' (pinnacle/zenith).

江戸の食文化を象徴する天ぷらは、庶民の嗜好品から芸術の域へと昇華されました。

Tempura, symbolizing Edo's food culture, has been sublimated from a commoner's indulgence to the realm of art.

Uses 'shouka sareta' (sublimated).

職人の指先から伝わる衣の粘度は、その日の湿度や気温によって微調整されます。

The viscosity of the batter, felt through the chef's fingertips, is finely adjusted based on the day's humidity and temperature.

Uses 'bijousei sareru' (finely adjusted).

天ぷらの供される順序には、味覚のグラデーションを考慮した美学が反映されています。

The order in which tempura is served reflects an aesthetic that considers the gradation of taste.

Uses 'bigaku ga han'ei sarete iru' (aesthetics are reflected).

ポルトガル語の「tempero」が日本語の音韻体系に同化し、「天ぷら」となった過程は言語学的に興味深いです。

The process by which the Portuguese 'tempero' assimilated into the Japanese phonological system and became 'tempura' is linguistically intriguing.

Uses 'douka shi' (assimilated).

揚げ油の酸化を防ぎつつ、常に最適な状態で提供するための、油の「差し」の技術は至難の業です。

The technique of 'adding' oil to prevent oxidation while always providing it in the optimal state is an extremely difficult task.

Uses 'shinan no waza' (extremely difficult feat).

天ぷらという料理が内包する「蒸し」と「揚げ」の二面性は、日本料理の深淵を物語っています。

The duality of 'steaming' and 'frying' inherent in tempura speaks volumes about the depths of Japanese cuisine.

Uses 'naihou suru' (to involve/contain).

美食家たちは、天ぷらの衣の「散らし」具合にさえ、職人の矜持を見出します。

Gourmets find the chef's pride even in the way the 'scattered' bits of batter appear on the tempura.

Uses 'kyouji' (pride/dignity).

Häufige Kollokationen

天ぷらを揚げる

天ぷら粉

天ぷら定食

揚げたての天ぷら

天ぷらそば

野菜の天ぷら

天ぷら職人

天ぷら屋

天ぷらの盛り合わせ

サクサクの天ぷら

Häufige Phrasen

天ぷらにする

— To decide to cook something as tempura or to choose tempura from a menu.

このナスは天ぷらにしましょう。

天ぷらを盛る

— To plate or arrange tempura on a dish.

お皿に綺麗に天ぷらを盛ります。

天ぷらが揚がる

— The state of tempura being finished frying.

もうすぐ天ぷらが揚がりますよ。

天ぷらをつける

— To dip tempura into sauce or to apply batter to the ingredient.

衣をたっぷり天ぷらにつけます。

天ぷら御膳

— A more formal or high-class version of a tempura set meal.

お祝いに天ぷら御膳を食べました。

天ぷら油

— Oil specifically intended or used for frying tempura.

天ぷら油の片付けは大変です。

天ぷら盛り

— A serving of assorted tempura.

そばと一緒に天ぷら盛りを頼みました。

天ぷら抜き

— Without tempura (often used when requesting a dish minus the topping).

天ぷら抜きでお願いします。

天ぷら三昧

— Indulging in nothing but tempura; a tempura feast.

今日は一日、天ぷら三昧でした。

天ぷら屋巡り

— Going around to various tempura restaurants.

週末は天ぷら屋巡りをしました。

Wird oft verwechselt mit

天ぷら vs フライ (Furai)

Furai uses breadcrumbs (panko), tempura uses a liquid batter.

天ぷら vs 唐揚げ (Karaage)

Karaage is usually chicken with a dry flour coating; tempura is batter-based.

天ぷら vs 素揚げ (Suage)

Suage is frying with no coating at all.

Redewendungen & Ausdrücke

"天ぷら学生"

— A slang term for a student who only attends classes occasionally, like tempura floating in oil.

彼は天ぷら学生だから、試験が心配だ。

Slang/Old-fashioned

"天ぷらを揚げるような"

— Something that is done quickly and with a lot of energy/noise.

天ぷらを揚げるような賑やかな話し声が聞こえる。

Metaphorical

"衣ばかりの天ぷら"

— Something that looks impressive on the outside but lacks substance inside.

彼の話は衣ばかりの天ぷらのようで、中身がない。

Metaphorical

"海老で鯛を釣る"

— To get a big prize with a small investment (often associated with shrimp tempura being a 'small' bait).

安いプレゼントで豪華な返信をもらい、海老で鯛を釣った気分だ。

Common Idiom

"揚げ足を取る"

— To trip someone up or nitpick (related to the word 'age' for frying).

人の揚げ足を取ってばかりいると嫌われるよ。

Common Idiom

"油を売る"

— To idle away time or chatter (related to the oil used in frying).

道端で油を売っていて遅刻した。

Common Idiom

"火に油を注ぐ"

— To make a bad situation worse.

彼の余計な一言が、怒っている上司の火に油を注いだ。

Common Idiom

"水と油"

— Two things that do not mix well (critical for tempura batter).

あの二人は水と油のような関係だ。

Common Idiom

"油が乗る"

— To be at one's peak or in top form (like a fish rich in oil for frying).

彼は今、仕事に油が乗っている時期だ。

Common Idiom

"油断大敵"

— Negligence is a great enemy (watching the oil is vital).

勝っている時こそ、油断大敵ですよ。

Common Idiom

Leicht verwechselbar

天ぷら vs 薩摩揚げ (Satsuma-age)

In some regions, it's called 'tenpura'.

Satsuma-age is a fried fish cake; tempura is battered and fried whole ingredients.

おでんに入っているのは薩摩揚げです。

天ぷら vs 天丼 (Tendon)

Both contain tempura.

Tendon is specifically a bowl of rice with tempura on top and sauce.

お腹が空いたので天丼を食べます。

天ぷら vs 天かす (Tenkasu)

Sounds like tempura.

Tenkasu are the small bits of fried batter leftovers, not the dish itself.

うどんに天かすを入れます。

天ぷら vs 磯辺揚げ (Isobe-age)

It is a type of fried food.

It's specifically tempura batter with seaweed flakes, usually for chikuwa.

ちくわの磯辺揚げが好きです。

天ぷら vs 串カツ (Kushikatsu)

Both are deep-fried.

Kushikatsu is on a skewer and uses breadcrumbs; tempura is not on a skewer.

大阪で串カツを食べました。

Satzmuster

[Food] が好きです。

天ぷらが好きです。

[Food] を [Quantity] ください。

天ぷらを二つください。

[Food] は [Adjective] して、美味しいです。

天ぷらはサクサクして、美味しいです。

[Food] を [Verb-te] 食べます。

天ぷらに塩をつけて食べます。

[Food] といえば、[Topic] ですね。

天ぷらといえば、エビが定番ですね。

[Food] の真髄は [Noun] にある。

天ぷらの真髄は衣の軽さにある。

[Place] で [Food] を食べました。

レストランで天ぷらを食べました。

[Food] を作るのに [Tool/Ingredient] が必要です。

天ぷらを作るのに小麦粉が必要です。

Wortfamilie

Substantive

天丼 (Tendon - Tempura bowl)

天ぷら粉 (Tenpurako - Tempura flour)

天かす (Tenkasu - Tempura scraps)

天つゆ (Tentsuyu - Tempura sauce)

Verben

揚げる (Ageru - To deep-fry)

揚がる (Agaru - To be deep-fried/finished)

Adjektive

揚げたて (Agetate - Freshly fried)

脂っこい (Aburakkoi - Greasy/oily)

Verwandt

和食 (Washoku - Japanese cuisine)

油 (Abura - Oil)

衣 (Koromo - Batter)

小麦粉 (Komugiko - Flour)

海老 (Ebi - Shrimp)

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frequency

Extremely high in culinary and daily contexts.

Häufige Fehler

Using 'Furai' instead of 'Tenpura'. → 天ぷら (Tenpura)
If you want the light batter style, say 'tenpura'. If you say 'furai', you will get something breaded like a schnitzel.
Over-dipping in the sauce. → Dip only a corner.
Soaking the whole piece makes it soggy instantly. Just dip enough to get the flavor of the sauce.
Writing it only in Kanji. → 天ぷら (Hiragana + Kanji mix)
Writing '天麩羅' is rare and might look overly formal or old-fashioned. '天ぷら' is the standard way to write it.
Assuming 'Karaage' is a type of tempura. → They are different categories.
Karaage is seasoned meat with a dry coating. Tempura is unseasoned ingredients with a wet batter.
Pronouncing it 'tem-POO-rah'. → ten-pu-ra (flat pitch)
The English emphasis on the second syllable sounds unnatural in Japanese. Try to keep all syllables even.

Tipps

Ice is Key

Always use ice water for your batter. This prevents the flour from becoming 'bready' and ensures a light, shatteringly crisp texture when it hits the hot oil.

Salt vs. Sauce

Try your first piece with just a tiny bit of salt. This is how connoisseurs appreciate the quality of the ingredients and the skill of the frying.

Eat it Fast

Tempura loses its crispiness very quickly as it cools. Don't let it sit on your plate; eat it as soon as the chef serves it to you.

Look for 'Agetate'

In Japanese supermarkets, look for labels that say '揚げたて' (agetate). This means it was just fried and will still be relatively crispy.

The 'Ten' Suffix

You can shorten many tempura names by adding '-ten' to the ingredient. 'Ebi-ten' (shrimp), 'Ika-ten' (squid), 'Nasu-ten' (eggplant).

Daikon Power

The grated daikon radish served with tempura sauce isn't just for flavor; it contains enzymes that help your body digest the fried oil more easily.

Koromo

Learn the word 'koromo' (衣). It means 'clothes' but is used to refer to the 'coat' of batter on the tempura.

Regional Styles

If you are in Osaka, expect lighter, saltier tempura. In Tokyo, expect a richer, more golden-brown version fried in sesame oil.

Particle Choice

Use 'o' (を) when you eat it, but use 'ni' (に) when you are putting it on something, like 'Udon ni tenpura o noseru'.

The Bubbles

Watch the bubbles when frying. When the bubbles become small and the sound becomes high-pitched, the moisture is gone, and the tempura is ready!

Einprägen

Eselsbrücke

Think of 'TEN' (10) people 'PURA' (pouring) cold water into flour to make the perfect crispy batter. 10 people pouring tempura!

Visuelle Assoziation

Imagine a golden, crispy shrimp standing upright like a 'TEN' (10) on a plate. The 'PURA' is the sound of the oil bubbling.

Word Web

Shrimp Vegetables Deep-fry Crispy Batter Japan Oil Sauce

Herausforderung

Go to a Japanese restaurant and try to order 'Tenpura' using only Japanese. Describe the texture as 'sakusaku' to the waiter!

Wortherkunft

The word 'tempura' is widely believed to have originated from the Portuguese word 'tempero' (seasoning) or 'tempora' (Ember Days). Portuguese Jesuit missionaries introduced the method of deep-frying in batter during the 16th century. During 'Tempora' (fasting periods), they ate vegetables or fish fried in this manner because meat was forbidden.

Ursprüngliche Bedeutung: Tempora (Latin for 'times') referred to the Ember Days of the Catholic calendar when fasting was required.

Loanword from Portuguese (Nanban-go) into Japanese.

Kultureller Kontext

Be aware that while many people love tempura, it is deep-fried, so some health-conscious individuals might avoid it. Also, traditional tempura batter contains egg, so it is not naturally vegan.

In English-speaking countries, 'tempura' is one of the most well-known Japanese words. However, Western versions are often heavier and served with spicy mayo, which is rare in traditional Japanese settings.

The legend of Ieyasu Tokugawa's love for tempura. The 'Tenya' restaurant chain, which popularized affordable tempura in Japan. The 'Jiro Dreams of Sushi' style documentaries that sometimes feature tempura masters like Saotome of 'Mikawa Zezankyo'.

Im Alltag üben

Kontexte aus dem Alltag

At a Soba restaurant

天ぷらそばをお願いします。
天ぷらは別盛りにできますか？
エビ天を一つ追加で。
冷たいそばと天ぷらのセットを。

At a Supermarket

天ぷらはどこにありますか？
これは揚げたてですか？
天ぷらの盛り合わせを一つ。
天かすもください。

At Home

今夜は天ぷらにしよう。
天ぷら粉が足りないよ。
油の温度に気をつけて。
野菜をたくさん揚げよう。

With Friends

天ぷら、好き？
いい天ぷら屋を知ってるよ。
天ぷらパーティーをしよう！
何の天ぷらが一番好き？

High-end Tempura Shop

おまかせでお願いします。
これは何という魚ですか？
塩でいただくのがお勧めですか？
次は野菜をお願いします。

Gesprächseinstiege

"日本料理の中で、天ぷらが一番好きですか？ (Do you like tempura the most among Japanese dishes?)"

"天ぷらには、つゆと塩、どちらをつけますか？ (Do you use sauce or salt for your tempura?)"

"一番好きな天ぷらのネタは何ですか？ (What is your favorite tempura ingredient?)"

"自分で天ぷらを作ったことがありますか？ (Have you ever made tempura yourself?)"

"美味しい天ぷら屋を知っていますか？ (Do you know any good tempura restaurants?)"

Tagebuch-Impulse

今日食べた天ぷらの感想を書いてください。 (Write your impressions of the tempura you ate today.)

天ぷらと唐揚げの違いについて、自分の言葉で説明してください。 (Explain the difference between tempura and karaage in your own words.)

もし天ぷら屋を開くなら、どんなメニューを作りたいですか？ (If you were to open a tempura shop, what kind of menu would you want to create?)

天ぷらの歴史について学んだことをまとめてください。 (Summarize what you learned about the history of tempura.)

あなたが一番好きな天ぷらの具材とその理由を教えてください。 (Tell me your favorite tempura ingredient and the reason why.)

Häufig gestellte Fragen

10 Fragen

No, tempura can be made with a variety of ingredients, including vegetables like sweet potato, eggplant, and pumpkin, as well as meat like chicken or pork, though seafood and vegetables are the most common. In 'Shojin-age' (temple style), only vegetables are used.

The best way is to eat it while it's 'agetate' (freshly fried) and crispy. You can dip it in 'tentsuyu' sauce mixed with grated radish, or simply sprinkle a little salt on it to enjoy the natural flavor of the ingredients.

The secret is using ice-cold water and not over-mixing the batter. Over-mixing develops gluten, which makes the batter chewy. Using a low-protein flour like cake flour also helps achieve a light texture.

Tempura uses a thin, liquid batter made of flour and water. Furai uses a three-step breading process: flour, beaten egg, and then panko (breadcrumbs). Furai is much crunchier and heavier than tempura.

While it is deep-fried, high-quality tempura is prepared in a way that minimizes oil absorption. However, it is still a high-calorie food. Vegetable tempura provides nutrients, but the frying process adds fat.

'Tendon' is a combination of 'Ten' (from tempura) and 'Don' (from donburi, meaning bowl). It refers to a bowl of rice topped with tempura and a sweet soy-based sauce.

Yes, you can make egg-free tempura batter by just using flour and cold sparkling water or ice water. Many commercial tempura flours are also formulated to work without adding eggs.

In Tokyo (Kanto style), sesame oil is often mixed in for flavor. In other regions, neutral vegetable oils like canola or soybean oil are used to keep the flavor light and the color pale.

Those are called 'tenkasu' or 'age-dama'. They are the small drops of batter that fall into the oil while frying tempura. They are collected and used as a crunchy topping for various dishes.

The technique of deep-frying in batter was introduced to Japan by Portuguese missionaries in the 16th century. However, the Japanese refined the technique and ingredients over centuries to create the dish we know today as tempura.

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