A Japanese term referring to deep-frying (see deep-fry) and the foods produced from this cooking method. Tempura is the most famous of the Japanese foods cooked in this manner. Deep-frying is done in a pan called an agemono-nabe, which is similar to a Chinese wok.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.