Spring vegetable tempura

"Japan celebrates new seasonal produce like nowhere else on earth and spring vegetables are prized for their tenderness and delicate sweetness. Chef Chase Kojima (Sokyo), uses a special tempura batter to lock in the magic of vegetables - the tempura tradition was brought to Japan by Portuguese Christian missionaries in the 17th century - they developed this style of cooking to make their vegetarian diet more interesting. Chases uses a soda siphon and xanthan gum to thicken and stabilise his batter and the gum locking in the fine bubbles." Maeve O'Meara, Food Safari Earth