In Japanese dishes, fried dishes with batter are called tempura. There are dishes that can be served at light meals and parties. The name Tempura comes from Portugal and has a history of about 350 years. It first appeared in the book of the Esophagus in 1669 . The most important part of tempura cooking is the batter. Tempura is mainly made of egg batter, which is called Tempura Yi, and the flour used to make the face coat is called Bo Li powder in Japanese. It's flour with little gluten. This batter makes tempura noodles thin and crispy. In summer, the best water for mixing batter is ice water. It's one of the four great Japanese cuisines.