What is konoshiro in sushi?コノシロ
This time, I looked into the various names and seasons for sushi konoshiro.
How to call konoshiro
【konoshiro】gizzard shad (a type of sardine; see also kohada) コノシロ
Konoshiro is counted as one of the successful fish. In other words, the name changes depending on the growth stage, so Konoshiro has also been established as a name for one growth stage. Although it varies depending on the region, in the Kanto region young fish are called Shinko”, those 7 to 10 cm are calledKohada”, those around 13 cm are called Nakazumi”, and those larger than that are calledKonoshiro”. In Korea, Konoshiro is called “Jono”. In addition, other names for Konoshiro are determined by region, for example, young fish are sometimes called Tsunashi” orHabiro.”
The peak season for konoshiro
Konoshiro is a popular fish, and its name changes depending on its size and season. The details are explained below.
Shinko: The size is about 4 to 5 cm, and the season is from June to July.
Kohada: The size is about 7 to 10 cm, and the season is from summer to early autumn from August to September.
Nakazumi: The size is about 11 to 15 cm, and the season is from July to August.
Konoshiro: The size is over 16 cm, and the season is from November to February.
Famous production areas include Tokyo Bay, Suruga Bay in Shizuoka Prefecture, Mikawa Bay in Aichi Prefecture, Ise Bay in Mie Prefecture, Nanao Bay in Ishikawa Prefecture, the Setouchi area in the Chugoku-Shikoku region, and the Ariake Sea in Saga Prefecture. In these areas, they live in inner bays and brackish waters where seawater and freshwater are mixed.
Please refer to the above information and enjoy delicious seasonal Konoshiro. Thank you very much!
