Different vegetables require specific preparation before tempura frying — the moisture content, density, and surface area of each vegetable determines whether it needs scoring, soaking, or partial pre-cooking before entering the batter. A mushroom holds too much moisture; a sweet potato is too dense; a burdock root is too fibrous. Each has its own technique. [VERIFY] Whether Tsuji provides vegetable-specific tempura preparation instructions or addresses tempura vegetables generally.
Tsuji