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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…

Chiaki Hashimoto

In 1972, Chiaki came across macrobiotics. She received instruction in macrobiotic food and its philosophy of it from people such as Lima Sakurazawa, Haruko Tanaka, Aiko Tanaka, and Michi Ogawa -all being direct disciples of Yukikazu Sakurazawa. In 1998, her family moved from Tokyo to a small village in the mountains of Fukushima Prefecture to practice macrobiotic living and has been learning it for over the past 40 years. In 1981, she and her husband Chuya founded “Macrobian,” and starts a half-fasting seminar at a forest retreat center. She organizes various programs such as meditation sessions and parent-child camps in nature. Chiaki also pursues life by being a director in cooking, living, and emotional care, and by closely taking care of each person’s life. read more…