Gizzard shad

Even stewed or grilled, it is inedible because of its stink.

This fish is what traditional craftwork is tested. Edemae-sushi like skill in preparation is needed the most. You could tell if chef has the ”sense of sushi chef” or not through this work.

Seasoning with salt, vinegar, those work requires “sense” based on experience which is important.

Each chef has totally different method.

Gizzardfish (Japanese: Kohada) used to be the representation of fish that can not be eaten even if it is boiled or fried. This fish, that was often thrown away, became a popular dish among commoners thanks to the skills of Edomae-sushi chefs.

A chef who can’t prepare Kohada can not be called an Edomae-sushi chef.

To prepare "Kohada", the only ingredients needed are salt, vinegar, and water.

By using this technique, the rotting speed of most ocean fish can be reduced, improving their taste and storage.

How exactly do you reduce the smell?

This question can be answered by thinking about the components of why fish smells bad.

In recent years, because of its time consuming preparation, there are not many restaurants and chefs that can offer this fish, Thus making it a dish that displays the chef’s level.

SUSHI TACTICS : KATSUNORI IKEDA