The tempura there was exactly how it should be : light , airy , crisp , and not greasy . Too many Chinese places claim all sorts of tempura fish and vegetables on the menu and serve up something battered and fried . Making real Japanese tempura is a delicate thing , involving ice cold water being mixed with flour and spices . The shrimp in the spider rolls was particularly good , but what really stood out for me was the fried banana dessert .

Question: What may be the reason I know so much about tempura ?
Answer: I am SpanishI am ChineseNone of the above choices .I am Japanese .