A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from February 06, 2019
Tempura

Entry in progress—B.P.

Wikipedia: Tempura
Tempura (天ぷら or 天麩羅 tenpura, [tẽ̞mpɯᵝɾa]) is a Japanese dish usually consisting of seafood or vegetables that have been battered and deep fried. The dish was influenced by fritter-cooking techniques introduced by Portuguese residing in Nagasaki in the 16th century, and the name “tempura” relates to that origin.
(...)
Etymology
The word “tempura”, or the technique of dipping fish and vegetables into a batter and frying them, comes from the word “tempora”, a Latin word meaning “times”, “time period” used by both Spanish and Portuguese missionaries to refer to the Lenten period or Ember Days (ad tempora quadragesima), Fridays, and other Christian holy days. Ember Days or quattuor tempora refer to holy days when Catholics avoid red meat and instead eat fish or vegetables. The idea that the word “tempura” may have been derived from the Portuguese noun tempero, meaning a condiment or seasoning of any kind, or from the verb temperar, meaning “to season” is also possible as the Japanese language could easily have assumed the word “tempero” as is, without changing any vowels as the Portuguese pronunciation in this case is similar to the Japanese.

(Oxford English Dictionary)
tempura, n.
Etymology: Japanese, probably < Portuguese tempêro seasoning.
A Japanese dish consisting of prawn, shrimp, or white fish, and often vegetables, coated in batter and deep-fried. Also attributive, esp. in tempura bar, tempura restaurant.
1920 Japan Advertiser 22 Aug. 5 Tempura means a certain way of cooking,—namely, dipping in thin wheat-flour batter and frying in deep oil… The food which forms the base is some kind of fish.
1936 K. Tezuka Jap. Food 71 Tempura is a characteristic dish of Japan made by dipping fish or shrimps or shell-fish in batter and frying in deep gingelly oil or torreya oil.

A Handbook for Travellers in Japan
Fourth edition revised and augmented

by Basil Hall Chamberlain
London, UK: John Murray
1894
Pg. 10:
12—PROVISIONS.
(...)
The following Japanese articles of food are considered palatable to most foreigners:

Kasuteira, sponge-cake.
Miso-shiru, bean-soup.
Sakana no shio-yaki, broiled fish.
Sakana no tempura, fish fritter.

Insider
29 foods you need to try if you visit Japan
Tiana Attride Jan. 16, 2019, 4:31 PM
(...)
Tempura can include anything from fish to vegetables.
Tempura are battered and fried seafood and vegetables. There are endless varieties to try, including shrimp, fish, eggplant, mushrooms, and more.

Posted by Barry Popik
New York CityFood/Drink • Wednesday, February 06, 2019 • Permalink