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
Flavor and characteristics of kohada are defined by its strong, oily texture complemented by the acidity from