Golden, crispy, and light as air — tempura is one of the world’s most beloved fried foods. Originally introduced in Japan centuries ago, tempura has since become a culinary icon that’s known for its delicate crunch and artistic presentation. While the classic version may include seafood, vegetable tempura is a prominent, widely enjoyed, and entirely satisfying alternative.
But the question stands: Which country eats the most tempura in the world?
The answer is clear — Japan. With its centuries-old history, culinary innovation, and deeply embedded food culture, Japan leads the world in both the creation and consumption of vegetarian tempura. However, countries like South Korea, the United States, and Taiwan are catching up quickly, particularly with the rise of plant-based diets.
In this article, we explore the origins of tempura, the rise of vegetarian tempura, how it’s enjoyed around the world, and what makes Japan the global leader in tempura consumption.
What Is Tempura?
Tempura refers to food items that are lightly coated in a batter made from flour and cold water (sometimes with egg or sparkling water) and deep-fried until golden and crisp. Unlike heavy batters found in Western frying, tempura batter is light, resulting in a crunchy but not greasy texture.
Vegetarian Tempura Includes:
- Sweet potato (satsumaimo)
- Eggplant (nasu)
- Pumpkin (kabocha)
- Bell pepper
- Shiitake mushrooms
- Lotus root (renkon)
- Asparagus
- Okra
- Green beans
- Broccoli
- Zucchini
- Carrot
These are typically served with tentsuyu dipping sauce (made of soy sauce, mirin, and dashi — vegetarian versions use mushroom broth) and grated daikon radish. It’s also common to enjoy vegetable tempura with steamed rice or soba noodles.
1. Japan – The Global Tempura Leader
Unsurprisingly, Japan is the country that eats the most tempura in the world, and that includes vegetarian versions, which are widely available and deeply rooted in the country’s food culture.
Historical Background
Tempura was introduced to Japan by Portuguese missionaries in the 16th century. Over time, the Japanese adapted the frying method into something uniquely their own — a light, quick-frying technique that emphasized freshness and natural flavor.
During the Edo period (1603–1868), tempura became a popular street food in Tokyo, served at food stalls known as yatai. Today, it is a staple of kaiseki cuisine, casual bento boxes, noodle bars, and even fine dining.
Why Japan Tops the List
- Tempura is eaten in every region, from Tokyo to Osaka to Hokkaido.
- Vegetarian tempura is common, especially in Buddhist temple cuisine (shojin ryori).
- Seasonal vegetables are fried and served year-round in homes, restaurants, and school lunches.
- Japan celebrates simplicity in flavor — making tempura vegetables ideal for highlighting texture and taste.
You’ll find entire restaurants in Japan specializing solely in tempura — many of them offer full vegetarian menus, pairing perfectly fried vegetables with miso soup, rice, pickles, and green tea.
2. South Korea – A Tempura-Inspired Obsession
In South Korea, twigim is the local name for tempura-style fried food. Found in street markets, food stalls, and traditional eateries, twigim is a deeply embedded part of Korean snacking culture.
While some versions contain meat or seafood, vegetarian twigim is extremely popular, especially:
- Sweet potato
- Seaweed-wrapped glass noodles
- Kimmari (seaweed and vegetable rolls)
- Perilla leaves
- Green chili peppers
These crispy bites are often served with tteokbokki (spicy rice cakes) and dipped in soy-based sauces.
South Korea may not consume tempura in the traditional Japanese sense, but their love for vegetable-based fried snacks, especially in markets like Gwangjang Market and Namdaemun, makes them one of the top consumers of vegetarian tempura-style foods.
3. Taiwan – Street Food Meets Tradition
Taiwan has one of the most vibrant night market cultures in Asia, and vegetarian fried foods inspired by tempura are a big part of the scene. Influenced by both Japanese occupation and local Taoist vegetarian traditions, Taiwan has embraced vegetable tempura with a twist.
Common ingredients include:
- Tempura eggplant stuffed with tofu
- Deep-fried king oyster mushrooms
- Crispy tofu cubes with seaweed
- Tempura-style pumpkin and taro
Taiwan’s high number of vegetarians (driven by Buddhist practice) means that vegetarian tempura is available in abundance, from traditional eateries to innovative vegan bento stalls.
4. United States – Fusion and Fast-Casual Popularity
Tempura made its way to the U.S. through Japanese immigrants and quickly found a home in sushi restaurants and Asian fusion cuisine. Today, you can find vegetarian tempura in nearly every major city, especially in California, New York, and Texas.
Popular in the U.S.:
- Sweet potato tempura rolls
- Tempura avocado
- Veggie tempura appetizers
- Tempura cauliflower wings
- Vegan tempura bowls with dipping sauce
Health-focused restaurants are also air-frying or lightly pan-frying vegetables in tempura batter to reduce oil intake, making it a popular dish for wellness-conscious eaters.
While the U.S. may not eat more tempura than Japan, it plays a huge role in making vegetarian tempura trendy and mainstream on the global stage.
5. India – A Natural Fit for Tempura Techniques
India may not have traditional tempura, but its cuisine features an array of vegetarian fritters similar in concept, such as:
- Pakoras (vegetables dipped in chickpea flour batter and fried)
- Bhajiyas (onion or potato fritters)
- Bread pakoras stuffed with vegetables
With rising interest in Japanese cuisine, Indian vegetarian restaurants in cities like Mumbai, Delhi, and Bangalore now serve Japanese-inspired tempura — using locally grown vegetables and adapting batters with rice flour or cornflour for crisp texture.
As a vegetarian-friendly nation, India is poised to be a growing consumer of plant-based tempura dishes.
Vegetarian Tempura: A Culinary Delight
What makes vegetarian tempura so globally appealing? Here’s why it’s winning hearts worldwide:
Naturally vegetarian and easily made vegan
Customizable with local vegetables
Gluten-free versions available
Crispy, light, and flavorful without feeling heavy
Pairs well with rice, noodles, and salads
It also aligns perfectly with seasonal eating — you can tempura virtually any vegetable in season, from asparagus in spring to pumpkin in fall.
Healthier Innovations in Tempura
As food trends shift toward health and sustainability, vegetarian tempura is evolving with:
- Air-fried tempura for less oil
- Gluten-free batters using rice or tapioca flour
- Vegan dipping sauces made from miso, soy, and citrus
- Whole-grain or low-carb versions
Many Japanese restaurants now clearly label vegetarian or vegan tempura on their menus, while food bloggers around the world are sharing easy home recipes using plant-based batters.
So, Which Country Eats the Most Tempura (Vegetarian Included)?
Japan is unquestionably the global leader in tempura consumption, and this includes vegetable-based versions, which are an integral part of both traditional and modern Japanese diets.
In Japan:
- Tempura is a daily food, not just an occasional treat.
- Vegetarian tempura is served in everything from bento boxes to five-star kaiseki courses.
- Seasonal vegetables are celebrated through this frying technique.
- Many Buddhist temples serve only vegetarian tempura as part of temple cuisine.
No other country comes close to the scale, history, and cultural presence of tempura in Japan.
Conclusion: A Crisp Celebration of Flavor
Vegetarian tempura is more than just deep-fried vegetables — it’s a celebration of flavor, texture, and simplicity. Whether you’re enjoying lotus root tempura in Kyoto, seaweed-stuffed twigim in Seoul, or sweet potato crisps in Taipei, you’re part of a tradition that honors the essence of each ingredient.
So, the next time you dip a golden piece of tempura into a savory soy-based sauce, know that you’re savoring one of the world’s most cherished and plant-friendly delicacies — and no one does it more (or better) than Japan.