Kohada is a shusseuo (fish with different names as it grows) and an essential ingredient in Japanese cuisine. When it is less than 5 cm, it is called Shinko, meaning "young fish." At this stage, it is used as sushi with 3-5 fish placed on one piece. When it grows to about 10 cm, it is called Kohada, meaning "small shine," referring to the beauty of its silvery scales. Kohada is the most commonly used stage in sushi restaurants, often marinated to remove any fishy smell and enhance umami flavor. At about 15 cm, it is called Nakazumi, which is larger and oilier with a richer flavor than Kohada. When it reaches 20 cm or more, it is called Konoshiro, which is rarely used as sushi but is instead simmered or grilled. In the past, samurai avoided eating Konoshiro because its name, "この城 (Kono Shiro)," means "this castle," which was considered disrespectful as it symbolized eating their own castle. These stages and names represent the growth and quality of Kohada and highlight the importance of a chef's skill in preparing it.

Among the fish used as sushi toppings (neta), "Hikarimono" refers to fish with a bluish color on the back and shiny silver on the belly. Examples include mackerel (saba), horse mackerel (aji), gizzard shad (kohada), sillago (kisu), sardine (iwashi), Pacific saury (sanma), and halfbeak (sayori). These fish are known to be delicate and perish quickly once out of the water, making storage and live distribution difficult. Because of their strong smell, they are often marinated in vinegar (shime) and served with aromatic condiments such as shiso leaves, pickled ginger, wasabi, or chopped green scallions (menegi) to enhance the flavor.