The long-awaited definitive book on the art of tempura that has never been published before!
Fumio Kondo, proprietor of the acclaimed Tempura Kondo in Ginza, Tokyo, reveals Kondo’s tempura work, which he has refined over the years.
The technique of using simple ingredients and making the most of the ingredients is extremely important.
In the basic section, he gives guidelines for determining the density of the batter and the temperature of the oil, and in the main section, he uses photographs to clearly explain the process from preparation to frying of all 76 types of tempura.
- Release Date:
- January, 2013
- SHIBATA SHOTEN