SUSHI DATE
Sushi is decisive; you tend to either love it or hate it. Many learn the former, yet whatever side you fall on, it’s tough to deny that this Japanese staple is intriguing. From its colorful presentation and distinctive manner of eating to the arguably exotic ingredients and unique flavor profile, sushi is a meal, conversation, and experience simultaneously. Considering the number of sushi restaurants across the Central Valley, it’s safe to say there are quite a few sushi lovers among us. And if you’re into sushi, chances are you have a handful of go-to restaurants in your arsenal that each stand apart for some special reason, despite similar underlying culinary currents.
Sayuri Edwards has made Namikaze—which is celebrating five years in business—much more than just another sushi joint in Fresno. As the restaurant’s owner, and a native of Japan, she shares what makes this tradition so special. “I was born and raised in Japan, so I wanted to bring traditional Japanese cuisine with a little American twist so that everybody will enjoy it,” Sayuri shares. Contrary to popular belief, “We don’t really eat sushi all the time in Japan. We have ramen and curry—those are things that are daily food,” and can be found on Namikaze’s menu. They’re actually one of just a handful of local Japanese restaurants that serve curry. “Then when a celebration happens, that’s when we eat sushi together.”
By definition, sushi is “cold rice dressed with vinegar, formed into any of various shapes, and garnished especially with bits of raw seafood or vegetables,” according to Merriam-Webster. Freshness is key, which is why Namikaze sources most of their fish from Southern California multiple times a week. Images of exotic ingredients, like roe, might also come to mind, “but in Japan, the fish is very important too, as much as rice is very important,” imparts Sayuri. “Like how they cook the rice, how to wash the rice, and how to season the rice. Some people train for 10 years just to cook rice. That’s a major component.”
Sushi is meant to be shared, which fosters a community experience. The colorful ingredients, intriguing presentation, and captivating smells make every roll a multi-sensory experience. “Presentation is everything to me,” Sayuri professes. Sushi should first be visually taken in—hence the meticulous plating—before sampling. “Japanese people nowadays are super Americanized, so we don’t have like a super traditional way to eat it.” Chopsticks, fingers, forks—there are many ways to get it in your mouth. Sayuri just believes, “However you want to eat it, enjoy your meal!”
Then there are the health benefits of sushi. For starters, its essential ingredients can help fight inflammation. Fish naturally contains numerous minerals, such as vitamin D and collagen. “All fish contains high collagen, so it definitely helps your skin and joints,” Sayuri begins to list. The omega-3 fatty acids from fish can help fight heart disease and reduce stroke risk. “Another good thing is there’s a lot less fat than meat. Then some fish provide calcium and other stuff. It’s a lot of benefits in there without taking in a lot of calories! And it’s not heavy.”
Californian sushi maintains the same hallmarks of traditional sushi, but with added components that highlight the bounty and vibrancy of the West Coast. For example, “We don’t have avocado [in Japan],” Sayuri offers. “California rolls have crab and avocado.” Using local ingredients make the rolls more fun and familiar. American style sushi is colorful, while Japanese food uses a lot of color-muted ingredients, such as soy sauce and teriyaki. “It tastes good, but everything is brown, so you don’t enjoy it with your eyes,” explains Sayuri. “When you see the presentation is pretty, it tastes better now.”
Central Valley sushi is unique. Close proximity to the Pacific Ocean allows sushi lovers to enjoy this delectable dish near and far. But this proximity also sets the bar that much higher. Sushi standards are elevated along the coastline, where fresh fish is readily available. Local access to the caliber of sushi found in major coastal cities has become more of an expectation than a treat in the Valley. Yet local restaurants, like Namikaze, are meeting and exceeding those expectations, oftentimes at a more affordable price point than what you’d find on vacation. “Fresno is growing, and we should grow, too,” Sayuri acknowledges. “They want that freshness here … so you don’t have to go too far to get it.”
For those new to sushi, Sayuri has a handful of recommendations. “Start off with a California roll or something easy,” preferably with familiar ingredients. “I don’t recommend a fishy fish … Salmon is actually not too fishy, especially if it has a citrusy dressing, like a ponzu sauce. Then maybe like a yellowtail tuna later,” given that the textures are different and serve as steppingstones to venturing into more exotic territory. “Normally when I introduce it,” through these steps, Sayuri shares, “people tend to like it.”
Sushi brings people together differently than many traditional meals. “Even though a lot of people are sushi lovers nowadays, it’s still new cuisine for them. They’re curious about what it is, so they always talk about it,” as opposed to a steak, which is beautiful albeit very familiar. “They always find new things,” Sayuri says of even her regular customers. “There is so much other stuff to try … so there’s always something new to talk about.” It facilitates conversation, thus enhancing what is involved with sitting down for a meal with someone. In all actuality, sushi is an art form. Authenticity coupled with the freshness factor and Cali vibes, from color to community, makes sushi an exceptional unifier.
Editorial Director Lauren Barisic
Photographer Don Dizon
Don Dizon
Photographer
Don is a portrait and still-life photographer based on Fresno, California. He was a nursing major from Fresno City College, and while waiting to get in the nursing program, he continued to take photography classes. There he fell completely in love with photography. Capturing the right moment only takes one shot. But it is much more than that! You need to have the right lighting, angle, and expression to get the perfect photograph. Over the years, Don has mastered the art of capturing the moment.
