Tempura is a classic Japanese dish consisting of seafood and vegetables coated in a thin, light batter and deep-fried until crisp and golden. It is known for its delicate, airy texture and subtle flavor, which highlights the ingredients rather than masking them. The cooking technique was introduced to Japan in the 16th century by Portuguese missionaries. Tempura can be served as a main dish, side dish, or as a topping for rice bowls (tendon) or noodle dishes (tempura soba or udon). Common ingredients include shrimp, various fish, eggplant, mushrooms, and pumpkin.