Oishii

06/05/2026

One of my regular to-do’s whenever I visit home in Japan is taking a cooking class with my aunt.

She teaches simple, holistic cooking, and her tempura method has been a staple in my kitchen for many years.

This time, we made tempura with dandelion, spring wild herbs, and onion flower head. the flavors of April from the backyards.

What would a Yellowknife version look like? Fireweed?

06/01/2026

There are many things I want to do, and not as many things I can do. Lately, I’ve been trying to be more intentional about choosing what serves the highest good of me and allows myself to live my days well.

I’ve decided to dedicate June to supporting local growers where help is needed, while giving myself space to explore recipes and ideas I’ve been wanting to dive into.

Oishii will be taking things a little slower this month, but I’ll be back at the Farmers Market a few times after July with fresh harvests and new creations to share.

04/26/2026

04/01/2026

I haven’t been posting much lately… trying to make the best of belated Spring in Yellowknife with my family.

This month, I’ll be heading back to Japan, so there won’t be any pop-ups for April.

I’m really looking forward to slowing down, spending time with family, and reconnecting with the food and places that shaped who I am and how I cook.

I’ll be sharing little moments along the way such as spring harvests, rice seedlings and maybe my favourite places to go eat?!

If you’d like to follow along, I’d love to take you with me.

03/14/2026

Our second pop-up wrapped up!

Thank you so much to everyone who came to enjoy our food, along with all the delicious offerings at . It means a lot to be able to share what we cook with this community.

We’re especially grateful to Birchwood for creating space where a small micro-business like ours can shine.

There will be no pop-up in April as we’ll be taking a little holiday, but we hope to be back in May feeling recharged and inspired.

See you then.

03/10/2026

Our next Oishii pop-up at Birchwood is coming up this Saturday!

In Japan, ramen shops are often small spaces with a long counter. People pop in for a quick bowl, say hello, warm up, and head back out into their day. It’s simple, but it’s also a place where good food brings people together.

That spirit is something I always think about when I cook for Oishii.

This weekend I’ll be serving mushroom Tantan ramen…. My go-to rich, nutty, and full of deep umami from mushrooms and sesame. It’s hard to believe, but it’s completely vegan, and we can also make it gluten-free. A hearty bowl packed with fibre and flavour.

Come by if you’re out and about or feeling you’re in need of authentic ramen!

02/25/2026

If you’ve ever been to Japan, you know the magic of grabbing a warm steam bun from the konbini on a cold day.

For many of us who grew up there, it’s not just a snack. it’s comfort, after school memories, winter walks, and something warm in your hands.

I’ve been playing with my own Oishii version. a little more wholesome, tweaking the flour ratios, and sneaking in almost-invisible veggies (parent hack!!).

Now I’m dreaming…

Would you be interested in…?(let me know in the poll!)

I’m having so much fun experimenting. Let me know what you’d be excited about!

02/17/2026

I’ve been invited to speak at the Yellowknife Farmers Market AGM on February 26th 6-8pm at Bakers Centre.

It’s a public event where vendors share their stories, challenges, and what we’ve learned along the way. I’ll be talking a little about Oishii’s backstory, what worked (and what didn’t), and what being part of this market community has meant to me.

Grateful for the opportunity to reflect and share.
Hope to see some familiar faces there.

02/17/2026

01/31/2026

Valentine Pop up at Birchwood!🍜
We’re excited to share that we’re having a ramen pop-up at Birchwood on Valentine’s Day.

Favourite flavours from the farmers market will be back for you to enjoy in Birchwood’s cozy space.

We can’t wait to serve Ramen to you all again!