That is Ochazuke. The soup is "Dashi" broth or sometimes green tea. The dish in this video is special version. But the normal one is popular in Japan. We usually eat it as a breakfast or after drinking alcohol.
A country that has poor food culture just tries to fry anything and decorates it. If you fry anything, that will guarantee the minimum taste whilst it is still hot.
You must have eaten some SHITTY tempura to make that assertion. What evidence do you have to prove the loss of flavor in fried foods? As someone who has cooked his whole life and as a chef of 10 years what you're saying is wildly innacurate. When it comes to taking flavor away, BOILING foods will almost always ensure minimum loss of flavor, as the water itself takes on the flavor of the uncover or unseated products( think soups and stocks). Covering something in a light barrier actually PREVENTS full loss and break down of the chemicals that make up flavors in food. Think of it like searing meat when making a stew or browning a roast before putting in the oven. Creating that barrier with the batter will actually allow what's inside RETAIN it's flavor more than if it were put in directly. A perfect example of this is fried chicken or chicken wings that are fried in oil. When marinated, soaked in seasoned buttermilk, or brined, the chicken retains its internal flavors when dredged and fried. As someone who has done a bit of tempura professionally, I can say first hand that what you're staying is untrue. When done right tempura, will retain the flavor or have the flavor of light, unseasoned sautee, while adding a layer of texture to the dish. Pretty much every single culture has delicious foods that are fried in oil and contain alot of flavor. I think for some reason you are biased(albeit uninformed) about fried foods and this may be why you made this statement.
@@yoshimoflip5055 well, i only wanted to express that frying is only a process of cooking. But in some cases, frying can be almost a serving process. In many cultures, serving is the result of cooking process that involves a lot of methods in order to get it best flavour and taste. Single-method cooking is a primitive way to serve even it has hard-trained skill. Affluent gourmet always involves multiple method of cooking that has a long historical back ground. Tempura is derived from Portugal and was only a part of table but now is a main dish with a single cooking process. Not really high notch food I think. Yet I respect the frying masters who spent life on that skill. Excuse me if this was too aggressive.
