Marie Yamaguchi

Marie Yamaguchi / 山口眞利枝


CEO at 風薬
Representative Professor at Macrobiotic 24 Cooking School

Marie was born in Hiroshima, Japan. In 1997, she comes across a half-fasting seminar in which she finds interest in the power of brown rice, and starts practicing a macrobiotic lifestyle. She then studied macrobiotics at KII, KIJ (Japan), and the United States KI while exploring the reformation of the body and mind that change through the repeated practice of half-fasting.

2001 Establishes “Furaku,” a cooking school at 4-5 Fukuromachi, Naka-ku, Hiroshima
2009 Furaku Co., Ltd. founded
2014 Renamed to “Macrobiotic 24 Cooking School”

Marie holds classes to teach diagnosis, treatment, onmyōdō astrology, and basic macrobiotic cooking. She also is active in holding courses for macrobiotic philosophy and macrovision lectures that incorporate NLP (brain science) coaching.
Marie is also taking on activities to raise individual awareness of health and happiness, such as obstetrics and gynecology departments, dietary guidance for nursery schools, lectures for companies, and health counseling. At “Furaku-no-sato,” an old house dojo located in Mihara, Hiroshima, she teaches half-fasting while also arranging mediation meetings, brown rice meetings, miso making, and many more.

KIJ Leadership Program – Level 3 Completed; Cooking Instructor
KI Macrobiotic Career Training – Level 4 Completed (Counselor Training Course)

Related Links

マクロビオティック 24 Cooking School


It is an era of great change, it’s time for everyone to be reborn!
My macrobiotic life started 25 years ago with the macrobian half-fasting, and I learned that there is a way for people to be reborn by their own will by chewing brown rice well.
Three years past while I enjoyed half-fasting. During that time, I read Mr. Yukikazu Sakurazawa’s “Zen Macrobiotic” and was deeply moved. This lead me to learning under Mr. Michio Kushi, to learn about the philosophy of yin and yang.  Learning that “using yin and yang can lead to a healthy, free and peaceful life”, an enjoyable experiment began -spreading, and continuing to spread from myself to others.
Luckily, I was a full-time housewife and loved to cook, so I started a macrobiotic cooking school in Hiroshima, and two years later, opened a half-fasting dojo. Every year, I participated in KI’s summer conferences held in Boston and New York with my students, expanding the scope of my activities around the world.
In 2020, COVID-19 stopped the movement of people, and time is changing in a blink of an eye.
I would like many people to make use of the wisdom and love of macrobiotics that has been inherited from the predecessors, and have the experience of changing anxiety and fear into courage and hope. My way of teaching has shifted to online courses from this year, and it is starting to spread to the younger parenting generations. From the world that the individuals master themselves, to the world that spreads everywhere -I am interpreting this as a form of yin and yang too, and enjoying the change.