According to Showa Sangyo, a major flour manufacturer/supplier in Japan, it was in the Edo Era (1603 – 1868) when tempura became of part of Japanese cuisine publicly. Tempura involves battered and fried seafood or vegetables like squid, maitake mushrooms, kabocha pumpkin and more. The rise of the dish coincides with cooking oil becoming more available and yatai food booths becoming more common in the country. Tempura, along with sushi, unagi (eel) and soba noodles, garnered popularity as fast food.

https://japan.stripes.com/food-drink/my-faves-tasty-and-crispy-japanese-tempura

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