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Fish and shrimp tempura are the most popular at this shop.
“We use whiptail for fish tempura because it has white soft meat and it goes well with tempura,” says owner Yoshikazu Uema. “We don’t use tuna, since the meat can be too hard for tempura.”
According to Uema, texture of his tempura compares to “takoyaki,” or breaded octopus treats, in the mainland.
“With thicker and tasty batter, you can eat it without sauce, but you may want to use sauce like mayonnaise or kethup, too,” he said.
“Our tempura may be a little tough to mainlanders. But it has a unique crispy yet puffy texture that I am sure everyone would enjoy.”
The shop is located near Kadena Air Base and Camp Courtney, so you can drop by on the way home.
You can order 100 or more tempura for any party opportunity. “Call us 30 minutes or an hour before you visit us, and your tempura will be ready to pick up when you arrive,” Uema said.
This shop also offers home delivery, and you can eat there as well.
Location: 3-23-20 Noborikawa, Okinawa City Open 5 a.m.- 8 p.m. Website: uemabento.com/ For more information, call 098-937-9477
This story was originally posted on Stripes Okinawa Website, February 10, 2015.
