Blog: Chef Jemichel ~ The Chef-Doctor
by chef jem

Nourishing Tempura

Chef Jemichel on a tempura trail!

Date:   10/14/2014 7:33:29 AM   ( 5 y ) ... viewed 657 times

Something has been inspiring me recently to think about tempura. (I'm sure it at least includes my favorable memories of enjoying both vegetable and other forms of well made tempura.) I'm inspired to take a most nourishing/traditional approach on an otherwise pretty good food item. The key differences (in my thinking) would be to use sprouted flour and fry the tempura in either goose or duck fat (or possibly lard or tallow). So I contacted my favorite sprouted flour source and our correspondence now follows here:

-------- Original Message --------

Subject: Tempura?
From: "Chef Jemichel"
Date: Mon, October 13, 2014 6:12 am

Greetings Peggy and all!

Hope you are very well!

Has anyone made a sprouted flour tempura batter? (I'm sure it can be done.)


And what do you fry in? I'd love to fry in something like goose or duck

fat! I imagine that's how the Chinese may have originally done it (if

tempura is a traditional preparation in China).

Looking forward to hearing from you!


Hi Chef Jemichel,

We are doing very well. Thanks!

I haven't received any customer emails about making tempura batter with our sprouted flours, but you're right - surely it can be done well. I'd recommend a 50/50 blend of our sprouted brown rice and oat flour, or sprouted brown rice and sorghum flour.

For a gluten-sprouted flour the einkorn would give you the lightest texture.

I personally fry in naturally rendered lard or organic beef tallow. The tallow is lighter than the lard.


Happy baking (and frying)!

"Eat healthy and enjoy good health.
"Office: (877) 401-6837Fax: (334) 584-7078 1138
Highway 82Fitzpatrick, AL

Just researched tempura's history:

"The cooking technique which is said to owe its name to a shrimp is Japanese deep frying--tempura--variously ascribed to the influence of Jesuit missionarie or Portuguese explorers. They were supposed to have explained to the Japanese that they could not eat meat on the fast days described in ecclasiastical Latin as the quatuor tempora, the 'four times' included in the Ember days, and must have fish. The Japanese thought tempora the key word in this context, and are said to have applied it first to shrimp and then to other fish or vegetables cooked in the same fashion. ..."
---Food, Waverley Root [Smithmark:New York] 1980 (p. 458):

Plus four additional references at:

Glad I can get some kind of history on this and correct my conditioned beliefs!

In Good Health!
~Chef Jemichel

Member of The Weston A. Price Foundation since 2000.
Co-founder of the Gold Country Chapter (Grass Valley/Nevada City,

Serial Blogger:
"Raw Milk: The Whole Truth":

Chef Jemichel:

Good health from love and appreciation ~
and especially while enjoying nourishing food!

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