Dish

Kohada nigiri sushi

Gizzard Shad Nigiri

Kohada nigiri sushi is made by topping a small ball of sushi rice with a piece of marinated gizzard shad. The fish is marinated in vinegar and salt, giving it a tangy and savory flavor. Kohada nigiri sushi is a gluten-free dish that is high in protein and omega-3 fatty acids.

Asian cuisine› East Asian cuisine› Japanese cuisine

Rice Dish

Origins and history

Gizzard shad is a small fish that is commonly found in the Pacific Ocean. Kohada nigiri sushi is believed to have originated in the Kansai region of Japan, where gizzard shad is a popular ingredient in local cuisine. The fish is typically marinated in vinegar and salt, giving it a tangy and savory flavor.

Dietary considerations

Gluten-free, suitable for pescatarian diet

Variations

Kohada nigiri sushi can be made with different types of fish, such as mackerel or sardines. Some variations also include toppings like grated ginger or green onions.

Presentation and garnishing

Kohada nigiri sushi is typically served on a small plate or a sushi platter. It can be garnished with fresh herbs like shiso or chives. To make the fish more tender, you can soak it in a mixture of vinegar and salt for a longer period of time. You can also add some sesame seeds or nori flakes for a crunchy texture.

Tips & Tricks

When eating nigiri sushi, it is traditional to dip the fish side into the soy sauce, rather than the rice side. This helps to preserve the texture and flavor of the rice.