dried sakura shrimp which are more widely available. Etymology The kakiage is so-named because one "mixes up" the ingredients before they are fried, or so it has been claimed, e.g., by the tempura chef and proprietor of in Yokohama. Scholar also introduces the same etymology, anecdotally quoting another tempura chef. History (written 1837–1853) stated that the tempura offered at soba noodle shops at the time used shrimp (Metapenaeus joyneri). According to a soba researcher, tempura soba was invented around the Bunsei era (1818–1830), using the shiba ebi shrimp kakiage as topping. The former shogun Tokugawa Yoshinobu (1837–1913) was a regular customer at the tempura restaurant , where he would order an especially large kakiage, served on a Nabeshima plate. See also Japanese cuisine List of Japanese dishes Crispy kangkóng Okoy Explanatory notes Citations Footnotes Bibliography Japanese seafood Japanese cuisine Deep fried foods