Streptococcus pyogenes is a species of bacteria. Like most other streptococci, it is clinically important in human illness.It is an infrequent, but usually pathogenic, part of the skin flora. It is the sole species of Lancefield group A and is often called group A streptococcus (GAS), because it displays streptococcal group A antigen on its cell wall.ike most other streptococci, it is clinically important in human illness. It is an infrequent, but usually pathogenic, part of the skin flora. It is the sole species of Lancefield group A and is often called group A streptococcus (GAS), because it displays streptococcal group A antigen on its cell wall.
Tempura shrimp is a savory dish consisting of batter-dipped shrimp which have been fried in oil until their coating becomes crisp and golden.The batter used to make tempura shrimp traditionally consists of only two or three ingredients, and is mixed as little as possible to create a crisp coating.Tempura shrimp is often eaten alone, although it may also be added to soups or served over noodles.he batter used to make tempura shrimp traditionally consists of only two or three ingredients, and is mixed as little as possible to create a crisp coating. Tempura shrimp is often eaten alone, although it may also be added to soups or served over noodles.
Kakiage is a type of tempura made with mixed vegetable strips, such as onion, carrot, and burdock, and sometimes including shrimp or squid, which are deep fried as small round fritters. Tempura is also used in combination with other foods. When served over soba (buckwheat noodles), it is called tempura soba or tensoba. Tempura is also served as a donburi dish where tempura shrimp and vegetables are served over steamed rice in a bowl (tendon) and on top of udon soup (tempura udon).