Delicate flavor of Amakusa kohada (gizzard shad)

Kohada (gizzard shad) from Amakusa in Kyushu is especially prized in high-end sushi restaurants across Japan. Amakusa kohada is characterized by its tender skin and minimal fishiness, and even its delicate bones are softened by curing in vinegar. This process fully brings out the rich, inherent flavor of the kohada.

For a period of two weeks, particularly starting from the end of April, kohada carry eggs, and fishing is voluntarily suspended in Amakusa ports during this time. Due to this measure, Amakusa kohada temporarily disappears from the market. However, this scarcity further enhances the anticipation and appeal of Amakusa kohada.

At our restaurant, we adhere to a curing method for kohada that differs from the conventional approach. Typically, like with mackerel, a generous amount of salt is used, then rinsed off with running water, and finally cured in vinegar. However, our establishment employs a relatively light curing method for kohada. With this method, we use an appropriate amount of salt and let the fish rest for about 3 to 7 days, which enhances its flavor and provides a unique, rare-like texture when eaten.

This preparation method maximizes the natural flavor of the kohada, providing an excellent mouthfeel and aftertaste. By selecting the optimal production areas for each season and continuously researching the types of vinegar and salt used, our kohada has garnered high praise from gourmands.