テンプラ

1748 is a printed point for テンプラ: 精選版日本国語大辞典 cites 歌仙の組糸 with a note that fish is dusted with udon flour and fried in oil. The dictionary lists Portuguese tempero, cooking or seasoning, as the source. Priberam defines tempero as seasoning and têmporas as former Catholic fasting days. デジタル大辞泉 adds competing proposals, including Portuguese tempero, Portuguese or Latin têmporas/tempora, and Spanish templo, so the origin is not settled. The borrowing is usually connected with Nanban food contact in the 16th and 17th centuries and with Edo food culture. The meaning changed from a possible word about seasoning, cooking, or Catholic fasting days to a Japanese fried dish. The 1748 note describes an early frying method before today's batter became fixed. By 1899-1902, Tokyo Fuzoku Shi lists 天麩羅 among soba shop items, and later 天丼 and 天ぷらそば became standard menu words. Modern tempura in English means the Japanese dish, while Portuguese tempero means seasoning and têmporas means Catholic ember days in dictionaries such as Priberam. English borrowed tempura from Japanese, not from Portuguese directly. Japanese 天ぷら also appears in compounds such as 天ぷら粉 and 天ぷら鍋. えびの天ぷら refers to shrimp fried in batter, not to a Portuguese sauce or church calendar term.