Nakatumisohu

Nakatumisohu is a traditional Japanese dish that has gained popularity in recent years due to its unique combination of flavors and textures. The name "nakatumisohu" translates to "inside-out tempura," reflecting the dish's distinctive preparation method. The dish consists of a thin, crispy tempura crust that encloses a soft, creamy filling made from a combination of ingredients such as shrimp, crab meat, and a savory sauce. The tempura crust is typically made from a batter of flour, water, and eggs, which is then deep-fried until golden brown.

The origin of nakatumisohu can be traced back to the 1960s in the city of Sendai, Miyagi Prefecture, Japan. It was created by a local chef named Masahiro Nakajima, who was inspired by the idea of combining the crispiness of tempura with the softness of a creamy filling. The dish quickly gained popularity among locals and has since become a staple in Japanese cuisine.

Nakatumisohu is typically served as a main dish or an appetizer and is often accompanied by a side of steamed rice and miso soup. The dish's unique combination of flavors and textures makes it a favorite among food enthusiasts and has contributed to its growing popularity both in Japan and internationally. Despite its relatively recent origin, nakatumisohu has become an iconic dish that represents the innovative and creative spirit of Japanese cuisine.