"Tsukune" and "Tsumire" might look similar at first glance. You might think the only difference is the ingredients, but it turns out the distinction lies in the cooking methods.

"Tsukune" comes from the word meaning "to knead by hand into a round shape." It is made by finely chopping or mincing pork, chicken, or other meats, and then mixing them with binding ingredients like eggs until sticky. Sometimes, vegetables are also added before shaping the mixture into balls. Tsukune can be cooked by boiling, grilling, or frying.

On the other hand, "Tsumire" comes from the term "tsumiire," meaning "to pinch and put into broth." It is made by shaping the prepared mixture by hand or with a spoon into bite-sized pieces, which are then added to boiling water or soup to cook.

Typically, Tsumire is made from fish paste combined with egg whites or potato starch as binders, and sometimes includes ingredients like yam or tofu. You often hear of "tsumire soup," but "tsukune soup" is less common.

Both dishes involve coating and frying ingredients, but what exactly sets them apart?

"Karaage" is a general term for foods that are marinated and then coated with a batter before frying, similar to how "nimono" refers to various simmered dishes like Chikuzenni or Nikujaga. There are two main methods of preparation: marinating the meat, seafood, or vegetables before coating them in flour (typically potato starch or wheat flour) and frying, or incorporating various seasonings directly into the batter. The term "唐揚げ" (karaage) reflects its Chinese origins, and garlic is often used in the seasoning.

"Tatsutaage," on the other hand, is named after the Tatsuta River in the Ikoma region of Nara Prefecture, famous for its autumn foliage. This method involves marinating the meat or fish, but not seasoning the coating (mainly potato starch) before frying. The thicker white coating and the reddish-brown parts resemble the leaves floating on the river, capturing the essence of autumn.

"Tatsutaage" is indeed a type of "Karaage," prepared using one of its variations. Unlike karaage, tatsutaage is a Japanese creation that typically doesn't use garlic. Instead, it relies on a marinade of soy sauce and mirin.

"Sashimi" and "Otsukuri" (or "Tsukuri") are quintessential Japanese dishes that involve eating raw seafood. While they may look the same, understanding the meanings behind these terms reveals their differences.

"Sashimi" and "Otsukuri" (or "Tsukuri") are quintessential Japanese dishes that involve eating raw seafood. While they may look the same, understanding the meanings behind these terms reveals their differences.

"Sashimi" was originally called "sashimi namasu." The term "namasu" refers to dishes that involve eating raw meat or fish with seasonings. In addition to seafood, chicken, beef, horse meat, and even konnyaku can be considered "sashimi." The term "tsukuri" comes from the word "to cut" (造る or 作る), which was used to describe the preparation of fish.

"Sashimi" is commonly used in the Kanto region, while "Tsukuri" is more frequently used in Kansai, where it is often referred to with the polite prefix "o" as "Otsukuri." During the samurai era, the word "sasu" (to pierce) was considered unlucky, leading to the use of "Otsukuri" instead.

There are various preparation styles, such as hira-zukuri (standard cut), usu-zukuri (thin cut), kaku-zukuri (cube cut), arai (washed in cold water), yubiki (blanched), and kombu-jime (marinated with kelp). "Arai" refers to thinly slicing or shredding fish and washing it in ice water, which firms up the flesh and removes some fat, making it a light and refreshing dish perfect for summer. It is often enjoyed with karashi miso, karashi soy sauce, or plum soy sauce.

"Tataki" refers to ingredients that are pounded with the side of a knife, pestle, or hand, or finely chopped with a knife. The method of "tataku" (to pound) gives the dish its name. "Tataki" can also refer to lightly seared blocks of fish like bonito, which are garnished with ingredients such as green onions, ginger, shiso, and garlic.

Both "Nikomi Udon" and "Nabeyaki Udon" are warm udon dishes cooked with a variety of ingredients, but their preparation methods set them apart.

"In Nikomi Udon, the noodles, ingredients, and broth are heated separately and then combined in the bowl. Typical examples include Nagoya's miso nikomi udon and Yamanashi's houtou. Some restaurants, similar to home cooking, heat the ingredients in dashi broth, season to taste, add the udon, and then finish cooking by simmering everything together."

On the other hand, "Nabeyaki Udon," a type of Nikomi Udon, originated in Osaka towards the end of the Edo period. The term "nabe-yaki" comes from the practice of hanging a pot over a hearth and cooking the ingredients directly over the fire, referred to as "yaki" (grilling or baking).

"The cooking method involves placing all the ingredients in the pot and simmering them together. Typically, a shallow clay pot is used, where dashi broth, udon noodles, shiitake mushrooms, kamaboko, vegetables, shrimp tempura, and an egg are added on top and cooked together. The highlight of Nabeyaki Udon is enjoying it straight from the pot while it's still bubbling hot."

"Tsukemono" (pickles) are an essential part of Japanese cuisine. Depending on the restaurant, you might see them referred to as "Oshinko," "Konomono," or simply "Tsukemono" on the menu. Many people might wonder what the differences are between these terms.

In reality, "Oshinko," "Konomono," and "Tsukemono" all refer to the same thing: pickled vegetables. The terms "Oshinko" and "Konomono" are just more refined expressions of "Tsukemono."

"The history of Tsukemono dates back about 2,000 years. Monks in temples used to salt-pickle vegetables like eggplant, cucumber, and peaches, enjoying various vegetables seasonally. Initially, only salt was used, but eventually, miso, sake, soy sauce, and other seasonings were also used. Miso, in particular, was highly aromatic and was called 'ko,' which led to the term 'kokou' for miso pickles during the Muromachi period, influencing the modern terminology."

During the Edo period, while previously people preferred long-pickled vegetables, they started favoring vegetables pickled for just one night. This shift led to the terms "Shinko" (new pickles) and "Oshinko" (honorable new pickles). The different names can make them seem like entirely different foods, showcasing the fascinating nuances of the Japanese language.