Tempura - Tempura

Japanese: てんぷら(天麩羅) - てんぷら

A typical deep-fried dish in Japan. Currently, it refers to fish, shellfish, or vegetables that are battered with water-dissolved flour and deep-fried, and when made with vegetables, it is also called shojin-age.
[Etymology and history]
During the Edo period, tempura was a food that had the same name but was actually different in the Kamigata and Edo cultural spheres. In Kamigata, fish paste was made into the shape of a tall manju using a bowl lid or similar and deep-fried, which is what we call today's satsuma-age, and in Edo, tempura was exclusively used to refer to fried food in batter.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

日本の代表的な揚物料理。現在では魚貝類や野菜に，水溶きした小麦粉を衣につけて揚げたものをいい，野菜を材料としたものは精進（しようじん）揚げともいう。
［語源と歴史］
　江戸時代，てんぷらは上方文化圏と江戸文化圏では名称は一つながら実体を異にする食べ物であった。上方では魚のすり身を，わんのふたなどで腰高まんじゅうの形にこしらえ，これを素揚げにしたもの，すなわち今日いう薩摩揚げをてんぷらと呼び，江戸ではもっぱら衣揚げをてんぷらと称していた。

出典　株式会社平凡社世界大百科事典第２版について　情報

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