メンバー | マクロビオティックわの会

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…

Kenji Okabe

Kenji was born in 1961. He is the director of the Japan Brown Rice Macrobiotic Institute, food & medical consultant, and director of the Macrobiotic Association.
While studying at university, Kenji went to the United States and was shocked by the high rate of obesity, leading him to research “American society and diet food.” Realizing that traditional Japanese cuisine was the best diet food, Kenji discovered macrobiotics and learned Dr. Sakurazawa’s Shokuyou-Kenkouhou (Food Diet Health Method).
After working as a lecturer for the Macrobiotic Association, Kenji moved to a rural area in Fukuoka prefecture in 2003 and established the Japan Brown Rice Macrobiotic Institute. While studying agriculture, which is also his hobby, he conducts his own unique health guidance incorporating food education, macrobiotics, the five elements of yin and yang, the concept of qi, blood, water, and deep psychology throughout Japan. read more…

Hisae Ishii

Hisae was born in 1952 in Chiba, Japan. Marrying Saburo Ishii, the founder of Family Yoga in 1976, she became the chief instructor of Family Yoga. She went to the Okinawa Yoga Dojo with her husband in 1977 and studied under the teacher, Oki Masahiro.
After a year of training, Hisae founded the Family Yoga School with her husband in Matsudo, Chiba in 1979. The following year, she and her husband opened a yoga classroom in Kanda, Tokyo.
Since its establishment, she has taught over 30,000 students and over 1,000 instructor training course students.
Hisae also conducts yoga teachings-based “The Kou-no-tori will come seminar” for advice on infertility, and holds yoga instructor training courses in Nagoya, Japan. She also opens various workshops domestically.
After raising her children, she went abroad with Shingo Ishii to lead workshops, and in 2016, she held a solo women’s workshop in Sydney, Australia. read more…