Marinade Mackerel Sushi [Shimesaba]
Katsuo
ITADAKIMASU Japan
Dotted Gizzard Shad Sushi [Kohada]
Katsuo
Japanese Name and Pronunciation:
[kohada]
In Japan, “kohada” refers to the immature stage of the Dotted gizzard shad, measuring about 7 to 10 centimeters in length. Kohada, a topping that has been used in sushi since the birth of Edomae sushi, the origin of modern nigiri sushi, is truly a fish made for sushi.
Edomae Sushi
Kohada is considered a beautiful fish and is renowned as a representative ingredient for “hikarimono” in Edomae sushi. “Hikarimono” refers to sushi toppings of fish such as kohada, mackerel, and horse mackerel, which have a blue-colored back and a silver-white shining belly, a terminology specific to sushi restaurants.
To prepare kohada nigiri sushi, the fish is sliced into fillets and then marinated in vinegar. The marinating process allows the flavors to penetrate the fish, resulting in a tender and flavorful sushi topping. Kohada, with its well-textured flesh, offers a moist mouthfeel, while its unique aroma and umami gradually spread on the palate.
The selection, marinating techniques, and presentation of kohada can vary depending on the sushi chef, and it is an embodiment of the aesthetics and skill of the sushi chef. The artistry and proficiency of a sushi chef are truly showcased in the way they select, marinate, and prepare kohada, making it an integral part of the sushi experience.
Overall, kohada nigiri sushi, with its marinated and flavorful fish, represents the essence of Edomae sushi. It is a testament to the craftsmanship and dedication of sushi chefs, offering a unique and memorable culinary experience.
