Kohada — Gizzard Shad and Edomae Sushi Pinnacle
Tokyo (Edo), Japan — Edomae sushi tradition; kohada as indigenous Tokyo Bay fish
Kohada (小鰭, gizzard shad, Konosirus punctatus) is considered by serious sushi connoisseurs the most technically demanding fish in Edomae sushi — its small size, oily flesh, and need for precise vinegar marination (shimesaba technique adapted for a smaller, more delicate fish) makes it the benchmark by which Tokyo sushi chefs are professionally evaluated. The fish changes name with size: shinko (新子, summer juveniles, July–August, tiny and extremely expensive for the labour involved) → kohada (autumn, optimal size) → konoshiro (winter adults, less prized for sushi, often prepared differently). The shimesaba-style process for kohada: light salt (20–30 minutes), rinse, then vinegar marination (1–10 minutes depending on desired intensity and freshness) — the window for optimal marination is narrow and requires daily recalibration by the chef as fish condition changes.