Product of USA.

Unbleached Enriched Wheat Flour (niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cornstarch, Leavenings (sodium Acid Pyrophosphate, Sodium Bicarbonate).

Tempura Batter: Measure 1-1/2 cups ice cold water into large mixing bowl. Sprinkle 2 cups Tempura Batter Mix evenly over water. With wire whisk, hand rotary beater or chopsticks, stir in mix quickly only until flour is moistened and large lumps disappear. Batter should be very lumpy. (Do not stir batter after mixing.) Directions for Frying: To fry shrimp, hold one at a time by the tail and dip into batter. Drain off excess batter slightly and slide gently into hot oil. Repeat with 3 or 4 more shrimp, or other ingredients. Fry, turning occasionally, until light golden brown. Drain tempura on paper towels. Skim off pieces of cooked batter from oil with wire strainer occasionally. Tempura should be served with one of the following: A. Tentsuyu: (Tempura Dipping Sauce): Measure 3 parts soup stock made with Hime Dashi No Moto (following package directions), 1 part Kikkoman Shoyu (soy sauce), 1 part Kikkoman Aji Mirin (Japanese sweet sake) into sauce pan and bring to boil. Remove from heat and serve in small individual bowls. B. Tentsuyu: (Tempura Dipping Sauce - Instant Method): For 4 servings, combine 1/4 cup Kikkoman Tempura Sauce with 1-1/4 cups hot water. Serve in small individual bowls. C. Aji Shio: (MSG-coated salt): Sprinkle Aji Shio over tempura before serving.