Tempura is both the name of the dish and the method of preparation, characteristic of Japanese cuisine. It involves deep-frying various ingredients - such as vegetables, seafood or fish - in a delicate crispy batter. The characteristic feature of tempura is its lightness and crispy texture. The batter for tempura is prepared with very cold water (sometimes with the addition of ice), flour and sometimes an egg. The key to the ideal recipe is to keep the dough as cold as possible. It should be light and airy. The ingredients are dipped into the batter just before being dropped into the hot oil, ensuring they are crispy and tender when fried. In Japan, tempura is considered a culinary art that requires precision and skill. Both the choice of ingredients and the frying technique are very important for the final taste of the dish served.