Deep-fried dishes made in a pan called an agemono-nabe, similar to a wok. This involves cooking ingredients in vegetable oil which has been heated to a temperature of 160-180ºC. Tempura is perhaps the most representative example of agemono dishes. Originally a foreign dish, it soon became totally Japanised. Deep-frying first appeared in Japan in the Edo period (early 17th century) and is thus a relative newcomer to the repertoire of Japanese cooking methods. The word "age" on a menu indicates agemono dishes, i.e. fried dishes. Other types of agemono are kara-age and furai.
