The difference between kabayaki and teriyaki is the seasoning and cooking method.

Kabayaki is a common cooking method in Japanese cuisine, usually used to grill eel. Kabayaki is characterized by its flavoring with kabayaki sauce, a rich sauce made from soy sauce, sugar, mirin (a Japanese sweet wine) and other seasonings. During the cooking process, the eel is marinated in kabayaki sauce for a period of time before being grilled until golden brown and crispy. Kabayaki sauce gives the eel its unique sweetness and rich texture. Teriyaki is another common Japanese cooking method and is often used to grill meat and seafood. The sauce of teriyaki is made of soy sauce, sugar, mirin, ginger and garlic, and has a sweeter taste than kabayaki. During the cooking process, the ingredients are marinated in teriyaki sauce for a period of time and then grilled until cooked through. The characteristic of teriyaki is that a shiny sugar coating forms on the surface of the food after being grilled, giving the food a unique sweetness and aroma.