Old man mumble

　Tempura in Okinawa is characterized by a slightly hard and thick batter.　Because of the subtropical climate, the core (filling) of the tempura is easily damaged.　Therefore, I believe that the batter is thickened to make the tempura last longer. (Photo left 1: Fish tempura)

　Decades ago, on my first trip to the mainland, I remember being a bit surprised at the thin batter, crispiness, and sweetened tempura sauce served at a ryokan meal. After all, tempura was served with a thick batter, and I was a little surprised to find that it was served with soy sauce or sauce.

　The core (or "neta") of Okinawan tempura consists mainly of fish, squid, potatoes, and vegetables (carrots, onions, and leeks). Tempura is an indispensable part of daily life in Okinawa, and is usually eaten at three o'clock in the morning, in addition to being used to fill stacked boxes for celebratory events and seasonal occasions.