Generally speaking, traditional Japanese cuisine is prepared with little cooking oil. A major exception is the deep-frying of foods. This cooking method was introduced during the Edo period due to influence from Western (formerly called nanban-ryōri (南蛮料理)) and Chinese cuisine,[15] and became commonplace with the availability of cooking oil due to increased productivity.[15] Dishes such as tempura, aburaage, and satsuma age[15] are now part of established traditional Japanese cuisine. Words such as tempura or hiryōzu (synonymous with ganmodoki) are said to be of Portuguese origin.