| Name (Japanese) | Gizzard Shad (Kohada / コハダ / 小鰭) |
| Overall Rating |
Flavor: ★★★★☆ Texture: ★★★☆☆ Popularity: ★★★☆☆ |
| Reference Price |
Value: ★★★★☆ Price range: $12~$20/lb |
| Best Season | Late autumn to winter |
| Did you know? | Kohada is the juvenile name for konoshiro, that changes names as it grows. |
| Category | Details |
|---|---|
| 1. Overview |
Kanji Name: 小鰭 (Kohada) English Name: Gizzard Shad Scientific Name: Konosirus punctatus Classification: • Kingdom: Animalia • Phylum: Chordata • Class: Actinopterygii • Order: Clupeiformes • Family: Clupeidae • Genus: Konosirus • Species: K. punctatus Average Size: 15–20 cm Key Features: Silver-scaled body, small size, delicate yet rich flavor; traditional Edo-style sushi topping |
| 2. Habitat & Distribution |
Coastal waters of Japan, Korea, and China. Found in shallow bays, estuaries, and near river mouths. Often migrates seasonally for spawning. |
| 3. Seasonality |
Best season is late autumn to early winter. Peak flavor when fat content is highest before spawning. |
| 4. Sushi Ingredient Profile |
Common Uses: Marinated nigiri (shime), sashimi (rare), pressed sushi (oshizushi) Flavor: Rich umami with a mild tang from vinegar cure Texture: Firm yet tender, slightly oily flesh Fat Content: Moderate; increases before spawning |
| 5. Preparation & Craftsmanship |
Traditionally cured in salt and vinegar to balance flavor and preserve freshness. Scales often left partially on for visual appeal. Requires precise knife work to prevent tearing delicate flesh. |
| 6. Recommended Pairings |
Sushi Rice: Slightly stronger vinegar seasoning to complement cured fish Condiments: Wasabi, grated ginger, light soy sauce Drinks: Dry sake, crisp white wine |
| 7. Nutritional Information |
Good source of protein and omega-3 fatty acids. Contains vitamin B12 and selenium for nervous system and immune health. |
| 8. Trivia & Cultural Notes |
Considered a classic Edo-style sushi topping for centuries. Curing process was originally developed before refrigeration. Size progression in sushi is sometimes called shinko → kohada → nakazumi as the fish grows. |
| 9. Recommended Sushi Styles |
• Edo-style kohada nigiri cured in vinegar • Pressed kohada sushi with shiso leaf • Lightly marinated kohada sashimi • Kohada nigiri topped with grated ginger |
