Wild Kohada (Gizzard Shad)
小肌 | Japan | Konosirus punctatus

Origin
Wild-caught from Japan’s coastal waters, where Kohada is a cornerstone of traditional Edomae sushi.

Why It’s Special
Kohada 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 / Format
Whole fish (small size, varies by catch)

Seasonality
Typically best in late summer through fall