Kohada, sourced from Kumamoto, is a paradigm example of Edomae (Tokyo style) sushi. Kohada, a silver-skinned fish (which are generally referred to as hikarimono), is particularly notable for its marination process. Unfortunately, many foreigners who are not fans of raw fish often hold a condescending attitude towards sushi. They mistakenly believe there is no skill involved in “filleting a fish and serving it on top of rice”. This assumption could not be further from the truth, as exemplified by kohada.

The preparation of kohada involves far more than just cutting the fish. The sushi master must carefully select the right kohada and marinate it with the appropriate balance of salt and vinegar. This process requires a deep understanding and experience because each fish is unique. The master must know how long to marinate the fish based on its fat content. This blend of experience and intuition is the essence of sushi craftsmanship. PS: It is worth noting that in the Kansai region, kohada is known as tsunashi.

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