Nigiri · Hikarimono · silver-skinned
Kohada 小鰭
Gizzard shad
The benchmark of an Edomae chef's skill. Its tiny summer juveniles, shinko, fetch high prices in July and August.
- Best season
- Sep, Oct, Nov, Dec
- Style
- Nigiri
- How it's served
- Cured in salt and vinegar
- Richness
- 3 of 5
Similar pieces
Where to eat it
Find omakase counters that serve Kohada in Tokyo, Jakarta, Singapore or any other city.