Tempura for a dinner party — went down extremely well

I made Tempura for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The clean and umami-forward profile was the main talking point — no one had quite experienced fresh wasabi used that way before.

Japanese cuisine philosophy of shokunin craftsmanship shapes how even simple dishes are prepared. I explained the a conveyor belt sushi bar context as I served it which helped people appreciate it fully. sake was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.