Sushi Azabuのインスタグラム(azabunewyork) - 1月30日 05時31分

Kohada. One of the original fishes used for ”Edo-mae” style sushi.

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#Repost @netashari
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Kohada aged 10 days at Sushi Azabu, NYC. I am not sure I have ever had a piece of kohada aged this long. The marinade was heavier on the salt rather than vinegar so as to avoid 'cooking' the fish during the long aging. This approached the flavor of cured fish and was still quite moist and oily. I wouldn't mind this on a bagel, either!

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