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  7. Beni Shoga Ten (Pickled Red Ginger Tempura)

Beni Shoga Ten (Pickled Red Ginger Tempura) ｜ Our Regional Cuisines

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  • Osaka Prefecture

    Beni Shoga Ten (Pickled Red Ginger Tempura)

Beni Shoga Ten (Pickled Red Ginger Tempura)

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  • Main lore areas

    All of Osaka Prefecture

  • Main ingredients used

    Pickled red ginger, Tempura flour

  • History/origin/related events

    Tempura of thinly sliced pickled ginger. This dish is popular in the Kinki region, including Osaka, Nara, and Wakayama prefectures. The tartness of umeboshi vinegar and the spicy kick of ginger create a delightful flavor combination, making it a perfect accompaniment to sake. Among various tempura dishes that often feature brown or yellow hues, the vivid red color of pickled ginger tempura stands out, appealing to the eyes and arousing the appetite.
    The pickled ginger used in this tempura is made by soaking ginger rhizomes in umeboshi vinegar, which is the vinegar left over after making umeboshi (pickled plums).
    While the exact origins of pickled ginger tempura are unclear, there is a mention in a short story by Sakunosuke Oda titled "Meoto Zenzai," published in 1940: Tanekichi, who is selling tempura for a penny, including gobou (burdock root), lotus root, taro, trefoil, konjac, pickled ginger, dried squid, and sardines deep fried at the entrance of an alley. This suggests that pickled ginger tempura was already a food for common people in Osaka in the early Showa era.

  • Opportunities and times of eating habits

    It is a familiar taste for Osaka residents, and it is always available in delicatessens and the tempura corner of supermarkets throughout the prefecture.

  • How to eat

    Dip red ginger in tempura batter and deep fry. Serve with sauce if desired. Red ginger can be fried whole, sliced into thin strips, or shredded and kakiage (deep-fried).

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    It is widely consumed daily throughout various areas of Osaka Prefecture. In recent years, it has gained recognition as a unique local dish of Osaka, leading to the creation of various related products such as potato chips and rice crackers with the flavor of pickled ginger.

RECIPE

Ingredients (4 piece)

  • Red ginger (sliced or shredded) 30g
  • Wheat flour (cake flour) 50g
  • Water 150-160g
  • Vegetable oil As needed

How to cook

  • 1. Slice red ginger, soak in water overnight to desalinate.

  • 2. Mix Wheat flour, water and salt (not included in the quantity) to make batter. Dip a piece of vegetable in the batter and adjust the consistency so that it is lightly covered.

  • 3. Heat oil to 180°C and deep-fry for 1 minute.

provider : Japan Konamon Association

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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