As time passed into the Edo period, deep-fried fish and seafood only were called 'tempura', and deep-fried vegetables were called Shojin-age in order to distinguish it from tempura. |
しかし時代が下り、江戸時代に入ると魚介類を原材料とした物のみを「天ぷら」と呼ぶ様になり、野菜類を揚げたものを精進揚げ(しょうじんあげ)として区別する様になる。 |