Tempura, a dish that has come to be iconic within Japanese cuisine, has intriguing roots tracing back to the 16th century. Its introduction to Japan is attributed to Portuguese missionaries and traders who brought the cooking technique of batter-frying various foods. This culinary method, referred to as "tempora," initially involved frying fish and vegetables in a light batter, and it quickly captured the interest of the Japanese populace. In essence, the Portuguese influenced the early iterations of tempura by introducing new ingredient choices and cooking methods.

As tempura began to evolve in Japan, it underwent significant adaptations that incorporated local ingredients and preferences. Japanese chefs started to experiment with a variety of vegetables, seafood, and even non-traditional items. This adaptation contributed to the expansive range of ingredients commonly found in tempura dishes today, from sweet potatoes and eggplants to shrimp and fish. Furthermore, the batter itself, typically made using cold water and flour, has continued to develop, with many chefs now incorporating unique variations to enhance flavor and texture.

Historically, the significance of tempura can be seen not only in its popularity as street food during the Edo period but also as a part of formal dining experiences. Notable figures in Japanese history, such as Tokugawa Ieyasu, were known to have enjoyed tempura as part of their meals, further solidifying its place in the cultural culinary tapestry. Over the centuries, regional variations of tempura have emerged, each showcasing specific local ingredients and distinctive frying techniques. As tempura evolved, it became more than just a dish; it became a symbol of the ongoing cultural exchange that took place between Japan and the West, reflecting the adaptability and versatility of culinary traditions.