Koshodai Sashimi
Momiji-Oroshi, Brown Rice Black Vinegar Ponzu, Chives
Chef Joji Nonaka of Sushi Salon | Oakland, CA
Yield: 1 serving
Adapted by StarChefs | September 2026 | Photo: Alexander Zeren
INGREDIENTS
Brown Rice Black Vinegar Ponzu:
Brown rice black vinegar
White soy sauce
Shikuwasa juice
Kombu
Bonito flakes
Momiji-Oroshi:
Grated daikon
Sliced red chiles
To Assemble and Serve:
1 whole koshodai, cleaned
Finely chopped chives
METHOD
For the Brown Rice Black Vinegar Ponzu:
In a mixing bowl, combine all ingredients. Transfer to a squeeze bottle and refrigerate.
For the Momiji-Oroshi:
In a mixing bowl, combine all the ingredients. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Rinse cavity of fish with cold water. Transfer to a clean work surface and pat dry. Fillet into three pieces using sanmai-oroshi technique. Remove belly bones and cut along the bloodline to separate into back and belly blocks. Remove any remaining pin bones. Position knife flat at the tail end, hold skin firmly, and slide blade smoothly along the board to remove skin. Slice blocks thinly into angled slices using sogi-giri technique in a single fluid motion. Arrange 2 slices fish in the center of a chilled serving plate. Top with desired amount Momiji-Oroshi and chives. Drizzle with Brown Rice Black Vinegar Ponzu.
