Pick the celery leaves so they have just a small piece of thin stalk attached. Dip them in the batter and cover lightly. Shake off any excess batter and deep fry at 140°C to 150°C for 4 minutes, or ...

The crunchy shisho leaf tempura was served with a side of semi dried tomato and tazaski ponzu and wild puffed rice. This was crunchy, salty tangy, tarty with a hint of sweetness, and was a true ...

In Minoh, a city in Japan's Osaka Prefecture, you can find street vendors selling fried maple leaves during the autumn months. This unique treat is known as momiji tempura — momiji means maple ...