Yuko Sakurai
Message It all started when I was asked by a mother friend from my child’s kindergarten to start a small read more…
Archives: メンバー
Yoshiki Chisaka
メッセージ 「マクロビオティック」というのは単なる食事法ではなく「生き方」だと私は思っています。 マクロビを一本の木に例えるなら、太い幹のようなマクロビの基本的な考えに、様々な人の体験や考え、そして現代の価値観が加わって read more…
Chiaki Hashimoto
In 1972, Chiaki came across macrobiotics. She received instruction in macrobiotic food and its philosophy of it from people such as Lima Sakurazawa, Haruko Tanaka, Aiko Tanaka, and Michi Ogawa -all being direct disciples of Yukikazu Sakurazawa. In 1998, her family moved from Tokyo to a small village in the mountains of Fukushima Prefecture to practice macrobiotic living and has been learning it for over the past 40 years. In 1981, she and her husband Chuya founded “Macrobian,” and starts a half-fasting seminar at a forest retreat center. She organizes various programs such as meditation sessions and parent-child camps in nature. Chiaki also pursues life by being a director in cooking, living, and emotional care, and by closely taking care of each person’s life. read more…
Patricio Garcia de Paredes
Patricio Garcia de Paredes
Born in 1970 in Spain, Patricio was raised on the Mediterranean island of Formentera, which still preserves a natural environment suitable for self-sufficient living. At the age of five, he began following a macrobiotic lifestyle after his mother successfully improved her severe kidney disease, which had left doctors at a loss, through macrobiotics.
After immigrating to the United States and graduating from high school, Patricio traveled the world and realized the necessity of macrobiotics for solving problems such as poverty, conflicts, and diseases. He studied macrobiotics under the guidance of Michio and Aveline Kushi at the Kushi Institute in Boston, Massachusetts, and Becket. Subsequently, he traveled through the Americas, Europe, and Southeast Asia as a freelance macrobiotic instructor, giving lectures, working as a restaurant chef, private chef, coach, and consultant. read more…
Yukari Isogai
Yukari was born in Aizuwakamatsu City, Fukushima Prefecture. From a young age, she has had a strong desire to know the “truth”. However, she continued to have the question of what exactly the “truth” is.
During her troubled middle school years, she made the decision not to go to university because she was concerned that if she just went to school, she would become a “machine gear,” and if she continued to study in the current way, she would become a man. She spent a relatively fulfilling adolescence.
Yukari was told from the beauty school teacher to eat brown rice, and from the language school teacher, to stop eating sugar, and at the age of 22, she started wanting brown rice. At that time, she came across a book, “Introduction to Proper Brown Rice Eating”, and learned about yin and yang, and why not to eat four-legged animals, and was shocked. She finally realized that the truth she had been seeking all this time was this. Thinking this is her way to go, she studied under Hideo Omori and got married to Masahiro Isogai, who was Hideo’s follower, at the age of 25. Yukari gave birth to three sons and three daughters, four of them at home in the city and two in the countryside. When she lived in Tokyo, she ran a cooking school. At 36 years old, when she had her fifth child, Yukari started the Macrobiotic Wado in Tomioka City, Gunma Prefecture with her husband. She provides meals and smiles to many people with health problems. read more…
Yasko Ojima
While living in Sydney, Australia, Yasko’s family caught some illness, which led her to study nutrition, natural therapy, and massage. While living in Sydney, she she unexpectedly discovered a macrobiotic cafe called “MACRO” nearby, had the opportunity to work there, and experienced the joy of macrobiotics.
After returning to Japan, she began studying in a leadership program at the Kushi Institute in the United States. The following year, she learned macrobiotics from experienced leaders in Japan, the Netherlands, and Belgium.
While leading the macrobiotic cooking class “Mirai Kitchen – A Way of Life – ,” she works as a macrobiotic instructor and private chef both domestically and internationally, spreading the greatness of traditional Japanese cuisine and fermented foods. read more…
Tomoo Takakuwa
Head of the Yukikazu Sakurazawa Data Room
Born in 1970, Tomoo unintentionally joined the Japan CI Association in 2001, where he was impressed by Yukikazu Sakazawa’s yin and yang philosophy. He decided to serve as an assistant to Hideo Omori. After becoming a freelancer and going independent, Tomoo became involved in setting up and running the Yukikazu Sakurazawa Data Room in 2011. read more…
Tomoko Murai
Around 2010, due to a family illness, Tomoko started to seriously consider what I should do to live a healthy life, and started to read works by Toru Ano, Takaho Watayo, etc.
Through her daily meals, she searched for ways to become healthy both physically and mentally, which led her to encountering macrobiotics. Tomoko studied and graduated from the Lima Cooking School of the Japanese CI Association, where I learned up to the level of a teacher (now the Master Course). While studying at the cooking school, I also started to volunteer at the Yukikazu Sakurazawa Data Room and began organizing activities for Yukikazu Sakurazawa’s works. read more…
Tamaki Sakurazawa
Host of the Macrobiotic Cooking School
Catering & On-site Cooking
Certified Macrobiotic Cooking School Instructor
Senior Instructor of Yamamura Juku
Concierge of Kushi Macrobiotics
Food Safety Manager
Oki Yoga-style Kanda Family Yoga Instructor
Managed the Macrobiotic Cafe Amrita in Oshiage from 2014 to 2017
Worked as opening staff in the kitchen at Bio-terrace Organica Hakone in 2018
Teaches all aspects of food including Macrobiotic French cooking. read more…
Takeshi Hatano
Takeshi Hatano (nicknamed Tao-san)
Representative director of the TAO Juku General Incorporated Association and food ecologist.
Graduate of Kumamoto University Graduate School (Conflict Resolution and Peacebuilding).
After being inspired by the holistic medicine due to the death of his grandmother, Takashi Hatano, delved into Eastern philosophy and medicine. He studied macrobiotics at the Japan CI Association and the Seishoku Association, obtained a national license as an acupuncturist, and worked as a staff member at the Kushi Institute in the United States. After traveling through Europe without money, he returned to his hometown Oguni and founded the TAO Juku School. After, Takeshi subsequently collaborated with medical professionals to organize the TAO Retreat and TAO Food Education Garden, which focuses on healing the mind and body. read more…