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AGEMONO
deep-fried dishes
The boom was observed three times in the history of agemono. The first boom was related with coming to Japan from China of technologies of preparing sweets from rice flour in deep-fry. That was in Nara's epoch in the 8th - 9th century.
The second boom of preparing dishes in deep-fry was observed in Kamakura's epoch in the 12th - 13th centuries. That was connected with Buddhism and with the spread of vegetarian meals.
The third boom arose at the end of Edo's epoch in the 19th century when tempura gained popularity. To this preceded penetration into Japan through port of Nagasaki from Portugal technology of preparation of a fish in the heated vegetable oil. The Portuguese monks brought such way of preparation fish to Japan.
It is considered that the word tempura descends from Portuguese word tempura which means "to cook meal".
Tempura taste depends on the oil and flour. That's why there is special oil and flour for tempura in groceries. If tempura initially was the folk meal, now it becomes delicacy. More and more expensive restaurants that specialize in tempura cooking appear.
The list of Agemono dishes:
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