EDO Fast Food_Tempura

Until the 19th century, tempura was generally served as fried fish paste, but in the Edo period (1603-1868) it developed into today’s shape, deep fried in batter.
Freshly fried products from Edo were skewered and consumed with dipping sauce.
Food vendors using fire at night were repeatedly forbidden by the authorities.
Since tempura vendors using oil were only allowed to cook outdoors, stand-up eating at food stands became widespread as an eating habit among the masses, and allowed for the Edo residents to quickly fill their stomachs at numerous vendors.