🐟 Kohada-awazuke (pickled Kohada fish with foxtail millet)

Kohada fish has been a representative ingredient of the "Edo-mae" style since the Edo period (1603-1867). It is an ingredient that requires the skill of craftsmen in preparation, and is so indispensable as an ingredient that kohada has become synonymous with Glistening fish in Edomae-zushi. In addition to Nigiri-zushi (hand-rolled sushi), kohada is often served in a "Su-jime" (vinegared dish), and “Kohada-awazuke" is one such dish. Kohada fish change their names as they grow. The name changes from "Shinko" (baby fish), "Kohada" (young fish), or "Nagasumi" (young fish), and "Konoshiro" (adult fish). Kohada is a symbol of success and is used in New Year's dishes to bring good luck. It is also pickled with "Awa" (foxtail millet) dyed yellow with gardenia to wish for a good harvest, and the auspicious combination is used as a lucky charm for the second layer of "Osechi" dishes. Considering that it is to be packed in "Ju-bako" (a lacquered box for the New Year's dishes), a slightly stronger vinegar content enhances its preservation.