Born in Nagoya City, Aichi Prefecture, Hiroko has been practicing a vegan diet since her teenage years under the influence of her mother. After working as a nutritionist at a hospital and getting married, she resigned after giving birth and continued to provide nutritional advice around her community while raising her children. As Hiroko practiced traditional nutrition and Eastern nutrition such as macrobiotics, she explored which was optimal for the body and came to know the benefits of macrobiotics.
While providing advice on issues people had such as eczema, infertility, and serious diseases, Hiroko started a macrobiotic and natural yeast bread cooking class at home. She learned from various people such as Yukiko Otani’s Future Food Seminar and Hideo Omori’s course on a vegan diet and onomancy, and opened a business called “Natural Food BIO” in 2004. She also opened the Nagoya branch of Lima Cooking School and various cooking classes.
As Hiroko continued to share macrobiotics, she strongly felt that “living healthily and freely” relates closely to promoting one’s state of mind. She learned about self-improvement, listening, psychology, immunology, alternative therapy, palmistry, qigong, coaching, and many more, and realized that everything is based on the principle of yin and yang. Soon, Hiroko became a lecturer at the Lima Cooking Instructor Training Course, which prompted her to reread Sakurazawa’s book, and was surprised to find that everything she had been exploring was covered in it.
Currently, she is teaching the Master Class and Instructor Class at the Lima Cooking School main campus, operates the Nagoya branch, and provides courses incorporating Eastern philosophy and introspection as a “guide for the mind and body” as well as ear-coning sessions.