Tempura

Tempura is a Japanese dish of seafood or vegetables that have been battered and deep fried. 

Origins
The recipe for tempura was introduced to Japan by Portuguese Jesuit missionaries particularly active in the city of Nagasaki also founded by the Portuguese, during the sixteenth century (1549) Portuguese Jesuit.
Etymology: from Portuguese tempero (“seasoning”), a form of temperar, from Latin temperare (“to mix, to temper”).

Peixinhos da horta, the Portuguese ancestor of Japanese tempura

Black bass ten-don in Lake Ashi, Japan

Japan
In Japan, restaurants specializing in tempura are called tenpura-ya and range from inexpensive fast food chains to very expensive five-star restaurants.

panko = coarse, dry breadcrumbs used in Japanese cuisine

Baked pork with a panko crust