Description
Wild Kohada (Gizzard Shad)小肌 | Japan | Konosirus punctatus
OriginWild-caught from Japan’s coastal waters, where Kohada is a cornerstone of traditional Edomae sushi.
Why It’s SpecialKohada is a classic hikarimono (silver-skinned fish), prized for its bold umami and rich, oily character. When prepared correctly, it delivers a perfectly balanced bite — bright, savory, and deeply satisfying.
How to Enjoy (Read This)
Size / FormatWhole fish (small size, varies by catch)
SeasonalityTypically best in late summer through fall
OriginWild-caught from Japan’s coastal waters, where Kohada is a cornerstone of traditional Edomae sushi.
Why It’s SpecialKohada is a classic hikarimono (silver-skinned fish), prized for its bold umami and rich, oily character. When prepared correctly, it delivers a perfectly balanced bite — bright, savory, and deeply satisfying.
How to Enjoy (Read This)
- Best for: Nigiri (traditional Edomae style)
- Simple prep: Lightly salt → rinse → brief vinegar cure
- Pro tip: Don’t skip the vinegar step — this is what transforms Kohada into the signature sushi experience
Size / FormatWhole fish (small size, varies by catch)
SeasonalityTypically best in late summer through fall