Seeking a way to make the most of all those summer vegetables in season right now? Look no further than tempura, one of Japan’s national dishes—and our latest fixation here at SAVEUR. Cookbook author Nancy Singleton Hachisu breaks down everything you need to know to master tempura at home, from the history to the techniques to the tools. It’s the stuff of regal Tokyo restaurants, but perfectly cooked vegetable tempura also screams for cold beers and a party around the kitchen counter. So gather friends around the stove and turn the best of your summer bounty into an eat-as-you-go tempura feast, starring piping hot and airy crisp shishito peppers, corn, eggplant, green beans, you name it.
And if you’re looking to take on another Japanese cooking project, Francis Lam’s piece on the art of homemade soba from the SAVEUR archives is worth revisiting. Hot or cold, these buckwheat noodles are an excellent accompaniment for lacy, featherlight tempura. Beyond that, we’ve rounded up our favorite Japanese recipes, from basic building blocks such as dashi and tofu to crowd-pleasers like ramen, udon, onigiri, and even mochi.
