“Shinko” are what younger “kohada” are called in Japanese. Both are called konoshiro gizzard shad in English. It has such soft skin that it feels as if your finger will stick to it if you touch it. It also has a gentle sweetness. Attracted by the skin and the sweetness. In sushi restaurants, chefs use such words as “yonmai-zuke” (four pieces attached) and “rokumai-zuke” (six pieces attached), which mean that four or six shinko are used for one “kan” (piece) of nigiri, respectively. If the number of pieces is smaller, the size of each is larger. It takes time to prepare shinko because chefs have to open their bellies with tweezers as they are small.