Gizzard shad (kohada) is one of the essential elements of any true edomaezushi arrangement. As with all silver skinned oily fish or hikarimono, it is served with its skin on and scales removed. Gizzard Shad are small with a strong flavor and not very oily. Like many other fish in Japan, the name changes as it matures. It is called shinko in spring when only five cm long, kohada when about twice that size, and nakazumi when fully grown.