Komepura Rice Flour Tempura

Komepura is literally named after rice flour. Kome for rice and combining it tempura. This is a different batter to what we are used to. Using rice flour, you get a chewy & fragrant texture coating. Not everyone likes this - but I certainly did. I’d admit you might get bits stuck in your teeth, but that’s just like eating mochi or other delicatessen, albeit a little more chewy.

For me, 7/10 overall. Uniqueness played a factor as well.

The prawn and eggplant tempura was the most distinctly different for me this time. They’re able to tempura-FY almost any ingredient here in Japan- something that’s amiss in Singapore.

Granted prawn and eggplants are commonly used for tempura outside Japan; but in Komepura’a case the freshness (a given here), and the way it is infused with rice flour (fragrance + texture) wins it for me. Hence the marked distinction in flavours even in these commonly found tempura items.

The ingredient unique to Japan is their medley of mushroom types. Starting from the expensive matsutake to their more humble models and bamboos, they’re all heavenly when made into tempura. Alas it was not offered here in Komepura, but no matter! The rice flour coating did its magick.