#Japan #Saitama #Tempura #Kakujo Fishery #Summer Fair

Tempura in the Summer Heat: Kakujo Fishery's Summer Tempura Fair

When most people think of summer meals, they might lean towards refreshing salads or cold noodles. However, Kakujo Fishery is bucking the trend by showcasing the delightful flavor of tempura during this hot season. From August 1 to 8, all participating locations will be holding the Summer Tempura Fair, offering customers freshly fried tempura delights like shrimp, anago (conger eel), and kakiage (vegetable fritters).

Despite being in the Chofu region, the allure of crisp tempura is attracting customers who may not typically associate such a dish with summertime. The fair promises a selection of over 50 different types of prepared dishes, regularly filled with eager patrons.

The Rising Popularity of Tempura in Summer

Interestingly, tempura sales have notably increased each summer, often peaking during these hotter months. For example, the sales from their tempura line in July 2024 were approximately 1.3 times higher than in the previous November. Clearly, Kakujo Fishery has tapped into a seasonal craving.

So why does tempura become so popular during sweltering summer days? Two key factors come into play. One reason suggests that since cold noodle dishes like soba and somen are traditional summer favorites, pairing crispy tempura with these dishes creates an irresistible combination. After all, who can resist tempura sitting alongside a steaming bowl of chilled noodles?

Another important aspect is the avoidance of deep-frying at home in sweltering heat. Many prefer to skip using hot oil to prepare meals when temperatures soar. As a result, customers are more inclined to purchase pre-made tempura instead of frying it themselves.

Kakujo's Response to Summer Cravings

Kakujo Fishery is rising to the occasion to fulfill this summer craving by hosting the beautifully curated Summer Tempura Fair. Patrons can expect a diverse assortment of fresh seafood, prepared in the restaurant's kitchen and served hot. From the iconic shrimp tempura, which features large, juicy shrimp, to the elegantly fried anago, each dish aims to provide a satisfying experience while ensuring both hygienic standards and customer safety.

Located primarily in Saitama Prefecture, this fair is hosted at all participating Kakujo locations that feature prepared food sections. Each stock may vary by location, particularly those without cooking facilities.

What to Expect at the Fair

During the Summer Tempura Fair, customers can enjoy not only the classic shrimp and anago but also seasonal catches like fish tempura — such as isaki (sweetfish) and hamo (pike conger) — which highlight the best flavors of the ocean during summer. The fair includes a special kamaage (tempura mix) that is highly sought after, showcasing the notable offerings from the ocean, all freshly prepared.

Moreover, a remarkable dish—thick shrimp kakiage—both redeveloped and improved after taking a hiatus from the menu, is making a comeback! Standing at over 10 cm in diameter and 6.5 cm thick, it’s the epitome of indulgence.

Supporting Local and Providing Quality

As a fresh seafood specialist, Kakujo Fishery prides itself on the quality of ingredients, particularly their shrimp, which are selected based on premium standards. They use Black Tiger shrimp that are plentiful in flavor and tenderness, ensuring that every bite is perfect.

In conclusion, there's no better way to enjoy summer than through Kakujo's Summer Tempura Fair. It not only satisfies cravings for delicious fried food but also serves as a delightful social gathering spot for customers seeking culinary summer comfort.

For those looking to enjoy a stress-free meal amidst hot temperatures, venture to Kakujo fishery and indulge in their array of delectable tempura offerings—from fresh seafood caught near Nishikigoi to hot, crispy delights. Mark your calendars for this exceptional event and experience the joy of tempura in the summer’s embrace!