【Reading】なかずみ

【English Name】Nakazumi (Gizzard Shad)

Nakazumi is one of the names for konoshiro (dotted gizzard shad; scientific name: Konosirus punctatus) in the course of its growth. A shusse-uo (a fish that changes names as it grows) belonging to the herring family (Clupeidae), its name changes according to body length: shinko (3–5 cm) → kohada (7–10 cm) → nakazumi (12–15 cm) → konoshiro (20 cm or more).

In the world of sushi, it is classified as "hikari-mono" (silver-skinned fish) and is made into nigiri taking advantage of its silver-shining skin surface. Although it is the same fish as kohada, a representative neta of Edomae sushi, by the nakazumi stage the flesh becomes thicker and the flavor characteristic of konoshiro grows stronger. Its fat content is not as great as kohada's, and because it is said to be hard to balance with the shari, its evaluation at sushi restaurants tends to be lower than kohada or shinko.

The basic cooking method is "su-jime" (curing in salt and then marinating in vinegar), and the skill in adjusting the vinegar greatly influences the flavor. Depending on the chef's skill, it can be finished to take advantage of its distinctive flavor. Its market price is more affordable than kohada or shinko, and it is sometimes used as a substitute during periods when kohada deliveries are scarce.

The season is from autumn to winter (around November–February). Centered on Japan's coastal areas, it is also distributed around the East China Sea and the Korean Peninsula.