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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…

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…

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…