What is kohada in sushi?小鰭
This time, I looked into the various names and seasons for sushi kohada.
How to call kohada
【kohada】gizzard shad (young konoshiro) コハダ 小鰭
First of all, Kohada is the name of a young fish called Konoshiro. In other words, Konoshiro has become a successful fish, and there are multiple names other than Kohada. The origin of the name Kohada” is that it is a young fish, so there is a famous theory thatKohada” = fish with child-like skin.” In addition, Kohada has other names depending on the region, such asTsunashi” in the Kansai region, “Habiro” and Dorokui (Jijako) in Saga Prefecture, and Shinashi and Koutou in Aichi Prefecture.
The peak season for kohada
Kohada 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 yellowfin tuna.
