Kenji Okabe
Kenji Okabe
Profile When he was in college, he went to the United States and was surprised by the prevalence of obesity, and conducted research on the theme of "American society and diet foods."After he realized that traditional Japanese food was the best diet food, he discovered Seishoku.After working as a lecturer of the Japan Macrobiotic Association, he moved to Ukiha City, Fukuoka Prefecture in 2003 and established the Japan Brown Rice Seishoku Research Institute. In 2006, he launched the Musubi Association, which holds lectures, health guidance, mini-fasting seminars, and macrobiotic seminars throughout Kyushu.He is a director of Japan Macrobiotic Association.His publications include “Microcosm of Mawari Temekuru – Five Elements of Yin and Yang for Daily Life” (Musubi no Kai), “Diet with the Rhythm of the Moon” (Sunmark Publishing), “Macrobiotics for Cleansing the Mind and Body” (PHP Institute), “Family Dietary methods to protect from internal exposure to radiation” (Kosaido Publishing), “Eliminate body odors with meals” (Kawade Shobo), “Guruzuko and Sawaguko change with meals!” (Kosaido Publishing)
Keiichi Nishishita
Keiichi Nishishita
Profile Born in 1971.Director of Kei Acupuncture and Moxibustion Clinic, acupuncturist.He is also trusted by medical professionals for his all-around treatment regardless of disease.From his attitude of politely facing each person, he has expanded the range of his activities, such as receiving requests for individual coaching.His exercise guidance has a good reputation, and he himself aims to be an active athlete for the rest of his life.He is a certified junior coach of the Japan Association of Athletics Federations.Kei Acupuncture and Moxibustion Clinic
Hidenari Sakuta
Sakuta Hidenari
Profile Born in Tokyo in 1957.he is a medical doctor.After graduating from the National Defense Medical College, he worked at the Self-Employed Forces Central Hospital and the Self-Defense Forces Kumamoto Hospital.He has served as an attendant doctor of the Empress Dowager (seconded to the Imperial Household Agency), vice-director of the Self-Defense Forces Sendai Hospital, director of the General Medicine Department of the Self-Defense Forces Central Hospital, and is currently vice-director of Kamata Rehabilitation Hospital.His specialty is endocrine metabolism.His publications include How to Eat to Delay 'Aging' (Gentosha Renaissance New Book).
Kayo Ryuzu
Kayo Ryuto
Profile Born in Tokushima prefecture.While working as a pharmacist, she is active in a wide range of activities, planning and holding cooking classes, food education seminars, and various study groups.She grows, sees, and eats familiar medicinal herbs, and proposes and implements a lifestyle that aims to improve health.She is a care manager.Hygiene Technician.
Natsu Shimamura
Natsu Shimamura
Profile non-fiction writer. Born in Nagasaki in 1963, raised in Fukuoka.He graduated from Tokyo University of the Arts. He made his debut in 94 with "Florence Serial Murder" (co-authored by Shinchosha). In 2000, he interviewed food NPOs and other organizations for his "Slow Food Life! (Shinchosha) introduced the Italian-born Slow Food movement to Japan.It became a best-seller.He walked around the country "Slow food Japan! (Shinchosha), and “Slow Future” (Shogakukan), which covers advanced town development in various parts of Japan.He continues to give lectures.
Ikkaku Mizuki
Mizuki Ikkaku
Profile Born in Fukuoka in 1961.Former Nishinippon Shimbun reporter. From 2003 to 11, he planned a long-term serialization, “Beyond the dining table,” which considers the state of society from food.The series, which summarizes the series up to Part 13, has sold over 100 million copies, including related books.His books include "Comic on the Other Side of the Dining Table" (Nishinippon Shimbun) (Photographed by the author as a model), "Nagano Grandma's Cooking Instructions" (same), "Looking Back in the Future: Soichi Yamashita Interview" (Shiranui Shobo), etc. There is
Tomoo Takakuwa
Takakuwa Tomoo
Profile Born in 1970. By chance, he joined the Japan CI Association in 2001, where he was inspired by Sakurazawa Nyoichi's yin-yang philosophy and became an assistant to the late Omori Eiso. Since 2011, he has been involved in the establishment and operation of the Sakurazawa Nyoichi Reference Room. Since 2018, he has been in charge of theoretical courses at the Macrobiotic Cooking School Lima as the head of the reference room, and holds yin-yang seminars across the country. He is engaged in activities to convey the fun of macrobiotics, which is a trinity of dietary therapy, yin-yang theory, and cosmology, in a fun way. In 2023, he will be appointed editor-in-chief of the digital magazine "Quarterly Macrobiotic Journal". His editing and writing work includes "A Book to Understand Macrobiotic Yin-Yang" and "The Macrobiotic Movement".
Hideki Ito
Hideki Ito
Profile Sustainability management consultant. While working in business strategy, corporate planning, corporate valuation and IT at foreign management consulting companies, he also studied abroad in 1998 at Schumacher College (UK), known as a graduate school specialising in ecology and social change, where he learned from many world-class researchers. He has been working to create a sustainable society and the nature of business for over 25 years, and currently provides guidance and lectures to listed companies on how to become companies that are truly useful to society while establishing a sustainable management base and living in harmony with the laws of nature. His father is the doctor Ito Keiji, who realised the importance of pregnant women's diet and opened the first motherhood classes in Japan.
