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tempura

American  
[tem-poor-uh] / tɛmˈpʊər ə /

noun

Japanese Cooking.
  1. seafood or vegetables dipped in batter and deep-fried.


tempura British  
/ ˈtɛmpərə /

noun

  1. a Japanese dish of seafood or vegetables dipped in batter and deep-fried, often at the table

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Etymology

Origin of tempura

1935–40; < Japanese tenpura, allegedly < Portuguese tempêro seasoning, taste (derivative of temperar to season < Latin temperāre; see temper)

Explanation

Tempura is a Japanese dish where seafood or vegetables are lightly battered and fried to a crispy perfection. The tempura cooking technique was introduced to Japan by Portuguese missionaries in the 16th century and has since become a staple in Japanese cuisine. The light and airy texture of tempura makes it a favorite at Japanese restaurants around the world. Often served with a dipping sauce or sprinkled with salt, tempura showcases the delicious harmony of delicate batter and fresh ingredients.

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Vocabulary lists containing tempura

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

There will also be shrimp tempura and Georgia peach and ricotta flatbread with hot honey.

From BBC • Mar. 18, 2026

The maki rolls are flavorful, the crudo bright and refreshing, and there are plenty of vegetable-forward dishes as well, like tempura eggplant and kombu carrots.

From Salon • Feb. 2, 2026

It’s served tempura style with brown butter, aged Buddha’s hand fruit, fresh walnuts and black truffle.

From The Wall Street Journal • Oct. 18, 2025

The amount is equivalent to more than 6,000 orders of his most popular dish: soba with mixed vegetables and seafood tempura, which costs just over $3.

From New York Times • Jun. 7, 2024

She liked to put them on sandwiches, and in spaghetti, and fried in tempura batter.

From "A Place to Belong" by Cynthia Kadohata

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