Gizzard Shad · 小鰭 (こはだ)

A true test of an itamae's skill. Vinegar-cured with a shimmering silver skin and complex, tangy flavor.

Kohada changes name 4 times as it grows: shinko → kohada → nakazumi → konoshiro, each with different flavor.

Category: hikarimono · Season: autumn (peak Sep, Oct, Nov) · Origin: Tokyo Bay, Japan

Preparations

Nigiri 握り · Sashimi 刺身 · Temaki 手卷

Shun 旬 — a field guide and tasting diary for sushi lovers.