Silver-skinned
Gizzard shad (Kohada)
【Nigiri sushi: Hikarimono】
Along with the red color of tuna and the white color of sea bream, the shiny color of “Hikarimono” (silver-skinned fish). The definitive representative of Hikarimono and the fish topping said to “showcase the skill of a sushi chef” is “Kohada” (gizzard shad).
Kohada goes by various names depending on how mature the fish is. In Kanto, young fish 4-5 cm long are called ‘Shinko’. At 7-10 cm, it is called Kohada. Once the fish grows to 13 cm it’s called Nakazumi. 15 cm or more the fish is called Konoshiro.
Among these, Ｋohada is the most popular sushi topping. However, when grilled, Ｋohada has a foul smell and even simmering in hot water isn’t ideal because of the many bones. That’s why Ｋohada is a rare fish that is only prepared by sujime (marinating in vinegar) and only served as a sushi topping. However, the natural flavor of ingredients isn’t obvious when those ingredients are raw, so when prepared as a sushi topping, it is always first salted (Shiojime), left for some time, then marinated in vinegar (Sujime). This seasoning requires proficient skill and that is why it tests a sushi chef’s skill.