The delicate flavor of Amakusa-sourced kohada (gizzard shad)

Kohada (gizzard shad) from Amakusa in the Kyushu region is particularly prized in Japan's high-end sushi restaurants. Amakusa kohada is characterized by its soft skin and minimal odor, and even its delicate bones become tender when cured with vinegar. This process fully brings out the rich, inherent flavor of the kohada.

Particularly for two weeks starting at the end of April, kohada carry roe, and fishing is voluntarily suspended in the Amakusa fishing ports during this period. This measure causes Amakusa kohada to temporarily disappear from the market. However, this scarcity further enhances the anticipation and appeal of Amakusa kohada.

At our restaurant, we are particular about a curing method that differs from the typical approach for kohada. While it is common to cure it like mackerel, using a generous amount of salt, then rinsing it with running water, and finally curing it with vinegar, our restaurant employs a relatively light curing method for kohada. In this method, we use an appropriate amount of salt and let the kohada rest for about 3 to 7 days, which enhances its flavor and provides a unique, almost rare texture when eaten.

This preparation method maximizes the natural flavor of the kohada, offering an excellent mouthfeel and aftertaste. By selecting the optimal production region for each season and continuously researching different types of vinegar and salt, our kohada has earned high praise from gourmets.