Yash Lakhan
May 06, 2025
Tempura holds cultural significance in Japanese cuisine that runs deep in its culinary philosophy, and is often appreciated not just for its taste and texture but also technique. Demonstrating a respect for ingredients and seasonality, the deep-fried fritter becomes less of a standalone dish and more of a component when served alongside cocktails.
Presenting a direct contrast of tender insides and a crunchy exterior, the fragile composition of seafood remains intact underneath the batter – and is an effective complement to light, citrus-led cocktails.
The batter frying of shiso leaves provides texture to an otherwise soft herb, creating a brittle shell that holds its own when paired with crisp cocktail profiles.
Sweet potato in tempura form retains its dexterity and weight, making it a hearty choice that allows the flavours of a cocktail to round off on the palate.
Tempura lotus root slices provide a stratified crunch that is compatible with cocktails highlighting botanical flavours – working off of visual form and rhythmic chew.
Battered and fried enoki mushrooms form intricate texture clusters that echo the earthy textures of nuanced stirred cocktails, providing a play between structure and mouthfeel.
Fish wrapped in seaweed provides a secondary contrast, making each bite multi-textured, pairing well with drinks that are made using build-up configuration techniques. *Drink Responsibly. This communication is for audiences above the age of 25.