From the garden to the plate - Vegetable tempura by Taku Japan Cheffe


Fumie Takayama, aka Taku, takes Japanese gastronomic art to the top and combines it with naturalness. Caterer and home chef, the eco-friendly Japanese chef offers a take-out menu that changes with the seasons and it is in her two gardens that she finds inspiration. She places great importance on the freshness of her products and grows her vegetables as naturally as possible, using organic seeds and natural fertilizers. We visited her in her gardens, in Le Grenier, one of the many hamlets of Courchevel, to discover her universe and even learn her delicious recipe of vegetable tempura that we share with you today! Enjoy!



• Seasonal vegetables: pumpkin, carrot, zucchini, corn, shiso leaf (perilla)
• Prawns
• Frying oil

For the dough

• 50g of flour
• 7g of cornstarch
• A pinch of salt
• 75ml ice water
• 15ml of rice vinegar
• 15ml of sake


• Strain the flour and cornstarch.
• Add salt, ice water, rice vinegar and sake. Mix well, but there should be some lumps left.
• Cut up the vegetables of your choice. Dip them in the batter, then fry them in oil at 170°C. Do not put all the vegetables in at once for optimal cooking.
• When the vegetables start to move on their own, remove them from the oil on a rack.
• Season them with salt.

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