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A battered, deep-fried food, generally fish and vegetables, which is popular in Japan. The food has a light puffy coating and can be served as an appetizer or entree.

A Japanese pot, similar to a Chinese wok, that is used to prepare deep-fried foods such as tempura and agedashi.

The Japanese term used to describe the foods and the process of deep-frying with oil. Foods such as agedashi or tempura are cooked in this manner.

A combination of fresh ginger, pureed and mixed with water to form a paste that is used in making a variety of savory Indian food dishes.

A variety of sweet potato that has light colored skin and lavender flesh and is of Japanese and Chinese origin.