Is anyone else’s favorite sushi also Kohada? Mine is! Always good signal of a great sushi master.
Is anyone else’s favorite sushi also Kohada? Mine is! Always good signal of a great sushi master.
by GrizLAZ
17 Comments
Legitimate-Brain-592
Hmm interesting! Looks a bit like mackel. Is the taste similar?
Manxymanx
I love this fish. It is pretty striking the difference in texture and taste when you order it from an expensive restaurant vs a cheap one lol.
I also love how it looks and how depending on when you order it the presentation is entirely different depending on if they used smaller or larger fish.
CrazyBurro
Mine is sanma, I can never get enough.
PeachNipplesdotcom
Can you tell us more about it?
Parrotshake
Definitely my fav.
Ancient-Chinglish
i’m a sucker for hikarimono so color me jealous as fuck
JasonIsFishing
I’ve had gizzard shad only at 1 restaurant ever. In Austin there was a tiny authentic joint in the back of a strip mall. I’ve looked for it since with no luck.
maarkwong
Shinko
sinverness2
Absolutely!
kohadaa
Here’s an interesting interview. Jiro Ono explains that kohada is the most important neta in Edomae sushi and is also his favorite fish.
17 Comments
Hmm interesting! Looks a bit like mackel. Is the taste similar?
I love this fish. It is pretty striking the difference in texture and taste when you order it from an expensive restaurant vs a cheap one lol.
I also love how it looks and how depending on when you order it the presentation is entirely different depending on if they used smaller or larger fish.
Mine is sanma, I can never get enough.
Can you tell us more about it?
Definitely my fav.
i’m a sucker for hikarimono so color me jealous as fuck
I’ve had gizzard shad only at 1 restaurant ever. In Austin there was a tiny authentic joint in the back of a strip mall. I’ve looked for it since with no luck.
Shinko
Absolutely!
Here’s an interesting interview. Jiro Ono explains that kohada is the most important neta in Edomae sushi and is also his favorite fish.
[Jiro Ono Interview](https://youtu.be/nOww3PhPcX4?si=NMzkJ5rpnK_y9wgY)
In usa it’s hard to get it shipped fresh , it’s also $$$
And very laborious to do
Hence only most omakase places does it … even then , most USA people aren’t ready for its flavor … they will say its too fishy
Kohada and sanma = heaven.
Saba, kohada, shinko, sanma, sayori… and clams. All of them.
I like it but sadly it’s pretty rare in Thailand 🙁
I also love Kohada a lot, but my favourite would be Sanma
All the Hikarimono are my favorites! Jiro so happens to make one of my favorite pieces of kohada.
I don’t recall ever seeing this on a menu. I will, in the future, search for it, though!!