Wild
Kohada (Gizzard Shad) is a prized wild-caught fish from Japan's premier seafood regions, caught by traditional line and net methods in the waters off Kumamoto. It has long held a place in Japanese cuisine for its clean flavor and versatile culinary character.
The flesh of Kohada is characteristic of well-handled Japanese fish — firm, cleanly flavored, and versatile enough to work equally well in raw preparations (sashimi, sushi) as in cooked forms (grilled, simmered, fried). Wild specimens carry the depth of flavor that comes from a natural ocean diet and healthy habitat.
Advance Intertrade sources Kohada from Kumamoto, buying from daily auctions of line-caught and net-caught specimens. Shipped fresh via air freight to preserve the peak quality that Kohada deserves, with frozen options available for markets requiring extended shelf life.
Sliced thin to showcase the clean, subtly sweet flesh — the definitive way to appreciate quality Japanese fish. Paired with wasabi and soy, or dressed with citrus salt.
The most beloved home preparation — simply salted and grilled until the skin crisps and the flesh remains moist. The purity of the fish shines through.
Simmered in sweet soy-mirin broth with ginger — a classic Japanese preparation that gently coaxes maximum umami from the fish while keeping the flesh tender.
A prized ingredient in winter nabe — the head and bones create a rich broth, while the flesh remains tender and sweet in the simmering dashi.
| Japanese name | コハダ (kohada) |
|---|---|
| English name | Gizzard shad (dotted gizzard shad) |
| Scientific name | Konosirus punctatus |
| Name by size | Shinko (smallest) → kohada → nakazumi → konoshiro (largest) |
| Peak season | Shinko in summer; kohada autumn to winter |
| Taste & texture | Silver skin, bright flavour; salting and vinegar-curing bring out its umami |
| Best for | Edomae nigiri sushi (su-jime: cured in salt and rice vinegar) |
| Our sourcing | Kumamoto · 30–80 g |
Kohada is not usually served completely raw. For sushi it is first salted and then marinated in rice vinegar (su-jime), which firms the flesh and balances its flavour.
Kohada is one of the classic toppings of Edomae (Tokyo-style) sushi. How well a chef cures kohada is traditionally seen as a test of their skill.
Shinko is the name for very young kohada, available for a short time in summer. It is highly prized and expensive. As the fish grows it is called kohada, then nakazumi, then konoshiro.
| Size | Grade | Common Use |
|---|---|---|
| 30–47g | Small | Individual portions, casual use |
| 47–60g | Medium | Sashimi, sushi — most popular |
| 60–80g | Large | Premium presentations, restaurants |
| 80g+ | Jumbo | High-end restaurants, luxury use |
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