What is Kohada?
Kohada goes by various names depending on how mature the fish is. In Kanto, young fish 4-5 cm long are called ‘shinko’. At 7-10 cm, it is called kohada. Once the fish grows to 13 cm it’s called Nakazumi. 15 cm or more the fish is called konoshiro. Kohada caught in Tokyo Bay are especially well-known and since the waters are relatively calm, the meat grows thick and the bones are soft.
What does Kohada taste like?
Kohada（Gizzard shad） is one of the popular sushi ingredients as well as maguro. Firstable, sushi chef check the size and fat content of fish. After that, it is salted and set aside for a while and then vinegared. All the skillfulness of sushi chef lives on this process. With each bite on soft flesh, a flavor and tastiness of blue-skinned fish spread in the mouth. However, when it is baked it emits a strange smell and boiling it leaves small, bothersome bones, which means the only way to eat it is marinating in vinegar and serve it as sushi.
Kohada served at conveyor belt sushi restaurants are actually Konoshiro imported from Taiwan. Kohada imported from Southeast Asia and marinated with vinegar are used most often so there is no opportunity to enjoy the delicate flavors. Learn more
Also called Dotted gizzard shad or Spotted sardine.