Deep-Fried Maple Leaves

Deep-Fried Maple Leaves

Deep-Fried Maple Leaves

WHAT: Momiji Tempura

MADE OF: Maple leaves preserved in salt for at least one year, then dunked in a sweet tempura batter and fried for 10 minutes. The leaf doesn’t have any actual flavor, its primary function to provide a pleasant crunch at the center and to shape the dessert. Since the batter is the sole source of taste, vendors experiment and will add their own special ingredients, such as sesame seeds.

FOUND: Tourist traps in Japan, where else.

Picthx Lens on Japan


  • ollie

    Mmmmmmm….Maple leafy…..