Kohada

Kohada is the common name for the young gizzard shad, Konosirus punctatus, a small silvery fish in the herring family found in the western Pacific. In Japanese cuisine, kohada refers both to the fish and to a prepared sushi topping made from its fillet after curing. It is a traditional ingredient in Edo-style (Tokyo-style) sushi and is prized for its bold flavor and aroma.

Preparation for sushi typically involves cleaning, scaling, and filleting the fish. The fillets are salted to draw out moisture and firm the flesh, often pressed with weights to expel liquid. After rinsing, the flesh is marinated in a vinegar-based cure, usually with salt and sugar, for several hours. This curing process gives the flesh a tangy aroma, while the skin takes on a pale pink, slightly metallic sheen. The cured fillet is then cut into nigiri-sized pieces and may be brushed with a light nikiri (soy-based glaze) before serving.

Flavor and characteristics of kohada are defined by its strong, oily texture complemented by the acidity from the vinegar cure. The result is a rich topping with a distinctive aroma that contrasts with milder fish. Kohada nigiri is commonly paired with a small amount of wasabi or negi and is considered a benchmark offering in traditional sushi that emphasizes balance between fat, acidity, and salt. Availability varies seasonally in Japan, with peak quality often in winter through spring; it is also found as salted or marinated preparation in markets abroad.