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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…

Hiroko Oshima

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. read more…

Deco Nakajima

Deco encountered Macrobiotics at the age of 16 and started learning it passion when she was 25.
In 1986, she starts holding cooking classes at her house. She became a mother of two sons and three daughters through two marriages, and her cooking instructions based on her experience raising five children has inspired and gained trust from many mothers.
In 1999, she opened “Brown’s Field”, an old house with a farm in Isumi city, Chiba Prefecture. This space that she created aims for a sustainable and self-sufficient life with young people from all over the world. Inside of Brown’s Field, a weekend cafe “Rice Terrace” overlooking the countryside, an event accommodation “Sagrada Kominka”, and a natural auberge “Ji Ji No Ie” were opened.
In 2016, Deco started up BF Books and published a book called “The Round Table of Brown’s Field.” She currently lives with her children, grandchildren, and staff members of usually 10 people who supports her in planning and managing sustainable schools, various events, and workshops. She also works as a cooking instructor, and is the author of many books including cookbooks and essays. read more…

Chiharu Yoshido

Organic lifestyle journalist. Macrobiotic instructor. Leader of “Laughing Yoga.” Owner of “Yomogi Bookstore.” Representative of “Charun’s House” (Food, herb, and laughter research institute). In charge of the kitchen at “Cafe En” in Kamogawa Natural Kingdom.
After graduating from Aoyama Gakuin University, Chiharu got hired to the Shufu-to-Seikatsusha company and became an editorial staff of a parenting magazine and Ryori Mook (Cooking Book). After quitting the company when her eldest son caught a severe allergy, she encountered the vegetarian diet.
Chiharu studied under Hikari Ogata and learned the diet from Kazue Omori, Hideo Omori, Shinichiro Yamamura, Kenji Okabe, and Aiko Tanaka. Afterwards, she learned about the Wakasugi-style diet and wild herb cooking from Tomoko Wakasugi and Norika Wakasugi. read more…

Chuya Hashimoto

Born in 1947 in Niigata Prefecture, Chuya came across macrobiotics while fasting at a temple when he was 26. Fascinated by its practicality and the depth of its view on life, Chuya has been studying macrobiotics throughout his life for the past 47 years.
After getting married, Chuya decided to live in the mountains of Iwaki City, Fukushima Prefecture. While living in nature, he helped his wife give unassisted birth to five children and raised them on a vegan diet without any help from medicines or doctors.
In the 40 years of his research and study of food, he explored ways to revamp and recover the mind and soul through “half-fasting,” which is considered to be fundamental for improving constitution in one’s body. This also served as the core idea for his original program. Since then, he has held international seminars over many years in places such as Japan, Australia, Ireland, Spain, China, and more, drawing around 9000 participants from over 10 countries. read more…