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Takeji Saito

Born in 1935 in Kasukabe city, Saitama prefecture, Takeji now lives in Saitama city. In the autumn of his third year of high school, he was given the book “Eternal Boy” (written by Yukikazu Sakurazawa) by his teacher, Mr. Yorifumi Tsukada, and was impressed by the view of seeing things through food and became captivated by the fascinating nature of the Musou Principle. From the following January, Takeji began working to improve his food life at home. However, he was not understood by his family and, at 19 years old, left his house and entered the “Maison Ignoramus” led by Yukikazu Sakurazawa in Yoyogi Nishi-hara, Shibuya-ku. He first worked as a kitchen helper and then, after half a year of experience selling food and books at the agency, he got involved in editing the newspaper “World Government,” which was his lifelong goal along with Yoshimi Climac. read more…

Shugo Nanabayashi

Born in Tokyo in 1984, Shugo was raised by parents who practiced macrobiotics. From elementary school to university graduation, he brought brown rice bento lunches to school.
At the age of 15, Shugo became interested in macrobiotic food and began incorporating its principles into his life.
After completing a Master’s degree in business management, he joined the Japan CI Association and worked in magazine editing, learning about macrobiotics around the world.
Along with Yasuhiko Katsumata, the President of the Japan CI Association, and Tomoo Takakuwa, the current director of the Sakurazawa Research Center, Shugo helped establish the Sakurazawa Research Center and worked to organize Sakurazawa’s materials. After transferring to Ohsawa Japan, he mainly engaged in trade operations and worked as a intermediator for macrobiotics with oversea countries.
In 2011, following the Great East Japan Earthquake and the nuclear contamination crisis, Shugo worked to propose a solution to the issue using the approach of macrobiotics. This led to the publication of “Cool Fusion” (Low-Energy Nuclear Transmutation) by Edward Esko and Alex Jack of the American Kushi Institute. In response, he translated and published a Japanese version of the book from AMA Japan, which his father was responsible for. read more…

Sanae Suzuki

Sanae was born in Nagoya City, Aichi Prefecture.
After graduating from high school, she studied abroad in California, United States.

Sanae is a Macrobiotic food and nutrition counselor, cooking instructor, registered practitioner of the Bach Flower Foundation in the UK, yoga instructor, and herbalist. She is also a holistic therapist for people and animals (including acupressure, moxibustion, Reiki, animal Reiki, animal communication, nutritionist and massage therapist for dogs and cats), and a Vipassana meditator.

1993: After being diagnosed with stage 3 ovarian cancer, Sanae studied the macrobiotics diet and nutrition under the guidance of Cecil Levin, a senior teacher who studied under Michio Kushi, at the East West Macrobiotic Center in Los Angeles. While adjusting her health, attended Cecil Levin’s cooking classes and became his assistant one year later. She then became a certified macrobiotic chef. read more…

Saburo Ishii

Born in 1944 in Chiba, Japan, Saburo started exploring in Zen, Buddhism, hypnotism, fasting, movement therapy, Hatha yoga, etc. at the age of 23.
In 1977, he and his wife started studying at the Oki yoga dojo, where he met his lifelong teacher, Oki Masahiro, and became his student after being inspired by his teachings.
After more than a year of training, he founded the Family Yoga School in Matsudo, Chiba in 1979 and opened a classroom in Kanda, Tokyo the following year. This school reached its 40th anniversary in 2014.
While running the classroom, he started holding retreats and fasting guidance, which he continues to this day. He has taught in many locations overseas, including Taiwan, Brazil, Australia, and the US, creating a network around the world.
He currently is an advisor of the Republic of China Oku Yoga Association and a director of the NPO Oki Yoga Association. read more…

Miyumi Chiba

Veggie Food Producer
Leader of Tokyo Smile Veggies
Producer of Vegewel

To resolve social issues such as health, environment, and food waste, and to respond to the diversity of food as diversity, Miyumi produces plant-based menus and products that are natural and prioritizes traditional Japanese food based on macrobiotics, and conducts widespread promotional activities. read more…

Minaka Nagai

When Minaka was a junior high school student, she came across the Musou Principle, a form of diet by Hideo Omori, through her mother. She stopped eating animal products when she was in high school and went on a completely grain and vegetable based diet in the year 2000 when she became pregnant with her first daughter. read more…

Masahiro Wada

Masahiro was born in 1971. He is the headmaster of a boarding school, Hajime Juku.
In 1992, he took a year off from his university and was impressed by the words of Michio Kushi, “Macrobiotics is a way of life and philosophy.” While studying the macrobiotics “unbounded living” under him and his wife, Aveline, at Kushi House and Kushi Institute in Boston. After returning to Japan, Masahiro was inspired by the free-spirited lifestyle of Chuya and Chiaki Hashimoto in Fukushima, and was greatly influenced by the charming and unfettered lifestyle of Aiko Tanaka.

After graduating from his university, Masahiro worked at a private elementary school in Kanagawa prefecture for three years before studying Montessori education in Munich, Germany. Upon returning to Japan, he became the third headmaster of Hajime Juku. read more…

Masahiro Isogai

Born in Gunma prefecture in 1976. A nutritional diet counselor. Founder of “Macrobiotic Wado”.

Masahiro started learning from Hideo Oomori (1919-2005) and Eiwan Ishida (1936-2010) at the age of 20 and was involved in the operation of the Universe Law Research Society (currently recessed). In 2000, he opened a specialty store for macrobiotics “Kokusaiya” and served as representative until 2016. In 2014, he founded Macrobiotic Wado in his hometown in Tomioka City (Gunma prefecture) and holds fasting retreats, salt-free retreats, individual dietary guidance, and natural agricultural experiences.

Masahiro has provided nutritional guidance to nearly 10,000 people over 20 years, promoting macrobiotics (a way of life that balances food, body, and mind) that suits modern people. read more…

Marie Yamaguchi

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. read more…

Kimie Moteki

1958: Born in Saitama Prefecture
1981: Graduated from Tokyo University of Foreign Studies
1984: Moved to Gunma Prefecture
2002: Kimie discovered macrobiotics and was amazed by its miraculous effects on various symptoms caused by allergies and other indefinite complaints. Since then, she has learned from more than 10 macrobiotics teachers and while practicing it, began counseling. Kimie also became the head organizer of the “PU classroom”. (For more details, please refer to “My Macrobiotic History.”)
2002: Obtained the qualification of Nutritional Correction Specialist at the International Academy of Life Sciences.
2004: Completed the Shojin Medical Course (by Hideo Omori).
2006: Completed the “You and the Health” Nutritional Classroom Correspondence Course (by Yuriko Tojo).
2008:
Obtained the qualification of Lifestyle Disease Prevention Instructor at the Holistic Medical Association (by Ryoichi Obitsu).
Completed the advanced course of Food and Nutrition Medicine (by Shinichiro Yamamura).
Completed the Macrobiotic Instructor Training Course (by Kenji Okabe).
2011:
Completed the intermediate level of the Diagnosis Instructor Training Course (by Shinichiro Yamamura).
Completed the TL Instructor Training Course (by Kazuhiro Hosokawa).
2015: Completed the Medical Chef Training Course (by Kaomi Kobayashi).
2018: Obtained the certification of Aroma Advisor from the NARD Aromatherapy Association. read more…