Tempura in Tokyo | CIA Students Cook with a Tempura Master

From the importance of the perfect oil temperature, to working with impeccably fresh ingredients, Chef Hitoshi Arai gives CIA students a master class in making tempura. Hitoshi Arai is a tempura master and executive chef and owner of Tenko, a tempura restaurant in Tokyo. They gather together for their lesson at Yanagihara Cooking School, a culinary school in Tokyo, that specializes in traditional Japanese cuisine, and hosts students from The Culinary Institute of America in the Japanese Cuisine and Culture Concentration program. Find recipes, watch videos, read articles, and learn more about the CIA’s programs with Japan at https://www.ciajapanesekitchen.org/