Japan 2019 - Tempura

I usually don't like deep-fried food but there are some exceptions. My mother's homemade Tempura is one of them. During my stay in Japan, she made Tempura with eight kinds of ingredients: shrimps, asparagus, Kabocha pumpkin, eggplants, green bellpeppers, Maitake mushrooms, sweet potatoes, and lotus roots. The thin crust were super crispy and light without being oily at all. Because of quick cooking in high temperature oil, each ingredient in the crust kept its freshness and enhanced flavors. My mother knows how to make Tempura properly, which I haven't learned from her yet.