Frying

The Japanese use vegetable oils almost exclusively. American corn oil or combinations of cottonseed, soybean and corn oils are fine. The Japanese market a combination of processed vegetable oils known as tempura abura, and although it is rather expensive it doesn’t turn cloudy the way some oils do at high temperatures. Dark sesame seed oil or goma abura is a flavoring and seasoning agent. Though it should not be used alone for deep frying because it is too overpowering, a small amount added to vegetable oil can impart a pleasant accent. Olive oil is too heavy and distinctively European in flavor to be acceptable, and though peanut oil is not much used by the Japanese, it is fine in combination with other vegetable oils.