小肌- Kohada

Shad

Kohada is a quintessential example of hikarimono (shiny fish) in traditional Edomae sushi. It has long been cherished since the Edo period (1603-1868) for its compatibility with sushi rice and its beautiful silver skin. Kohada has a moderate fat content, providing a firm texture alongside a subtle sweetness and umami. Its prime season is from late summer to early winter, and it possesses a unique aroma that is enhanced when marinated in vinegar (su-zuke).