Agemono (Deep-fried Dish)

揚物Agemono (Deep-fried Dish) - 天麩羅　きす・さつまいも・サヤマメ・ウドの芽 Deep-fried sand borer, sweet potatoes, snap beans and udo shoots The picture looks a bit dull because I didn’t use colorful ingredients for tempura this time, but I was so satisfied with the taste. Udo grows wild in northan part of Japan (I think?). Its shoots and young stems are edible, with fragrance and slight bitterness. I LOVE the crunchy udo tempura more than anything…it’s a real delicacy of spring in Japan. Kisu (sand borer) is small, light-tasting fish, said to be especially tasty in early summer before its egg-laying season.