Everything you need to know about Japanese tempura is in this book!Chef Takashi Nakagawa has devoted his life to the art of making perfect tempura. He served a 17year apprenticeship at the renowned Tempura Mikawa restaurant in Tokyo and for the past 2 years has been at the helm of his own restaurant, Tempura Nakagawa.With the help of over 4 gorgeous color photos and informative charts and diagrams, Nakagawa and his two coauthors, Hidemi Sato and Mitose Tsuchida present the full range of tempura recipes and techniques—from the best ingredients to use to making the perfect tempura batter and how to fry each ingredient to perfection, as well as how to present your finished tempura as part of an elegant Japanese meal.This book provides a uniquely detailed look at the art of Japanese tempura, with sections on:The history and development of tempura from its introduction to Japan by the Portuguese 5 years agoA review of the key ingredients from vegetables, fish and seafood to oils and f