Tempura is a dish where ingredients are coated with a batter made of flour, eggs, and water, then deep-fried. It is one of the signature dishes of Japan. Often, the word "ten" is added after the name of the ingredient, such as "shrimp tempura" becoming "shrimp ten", "eggplant tempura" becoming "eggplant ten", and "fish cake tempura" being called "fish cake ten". Originally, tempura was a street food sold by vendors, but now it's commonly found in supermarkets and side-dish stores. It's also a popular homemade dish. However, the rise of high-end tempura restaurants and its inclusion in luxury Japanese dining (known as "Ryotei") has elevated its image. While seafood, vegetables, and mushrooms are traditional ingredients for tempura, nowadays various other ingredients like cheese, soft-boiled eggs, and bananas are also used. When eating tempura, it is commonly dipped in a soy-based sauce called "tempura sauce" or salt. Some might add grated radish to the sauce, or sprinkle lemon or yuzu directly onto the tempura for a refreshing taste. There are various flavored salts available such as matcha salt, yuzu salt, and curry salt.