Tsukune

Traditionally, a fish fillet was ground using suribachi (すり鉢（すりばち or 擂鉢)) grinding-bowl in Japan, but blenders are now typically used.

Tsukune are traditionally placed on a bamboo skewer grilled over fire or charcoal but can also be prepared unskewered in a frying pan on the stove top.

[2] Thickeners, such as egg, crushed yam, and bread crumbs, are added after the meat is mashed or minced finely, along with seasonings such as ground ginger root, salt, and soy sauce.

Vegetables and herbs such as Welsh onion, red perilla, and at times, chopped cartilage of fowl may be added to create a crunchy texture.

Commonly, tsukune is found in oden (おでん or 田楽(でんがく)), a Japanese stew consisting of several ingredients in a light dashi (出汁（だし）) broth.