About us
Our chef
My sister, Miho, was a nutritionist at a hospital. After discovering macrobiotic, she retired from the hospital and worked as a cooking assistant at the macrobiotic center George Ohsawa founded. (Ohsawa is the person who introduced macrobiotics to the world.)
She learned cooking from veteran instructors who were in their 60s, including Lima Ohsawa, the wife of George Ohsawa, Hideo Ohmori &Kazue Ohmori.
She is a qualified macrobiotic cooking instructor of Lima Ohsawa Cooking Academy.
Most influential leaders to us
Hideo (1919~2004) is the founder of ' vegan-macrobiotic', which started in 1950s. He cured many people with incurable diseases.
He let the sick people stay in his home and sincerely cared for them.
His many practical experiences have helped him to deepen his macrobiotic theory, which astonished Ohsawa in India in late 1950s.
Ohsawa entrusted Omori with teaching Ohsawa's students, and diagnosing the sick. Ohsawa stopped diagnosing the sick after that, since his goal was not to cure them.
While raising her five children, Ohmori's wife, Kazue (1933~) kept cooking for many sick people, and has taught cooking to many students.
Hideo & Kazue, have updated the macrobiotic theory to accommodate the changes in the constitution of modern people.
Their sincerity and great ability captivated many people.
Original recepies.
Miho has deep knowledge & experience about macrobiotics. But she prioritizes her intuition and changes ingredients and cooking methods.
On the other hand, I think in terms of macrobiotic theory, so we sometimes have different opinions on dishes.
I know more about macrobiotic theory than Miho. But her intuition is always right. What she cooks tastes much better and more effective. Her cooking is really 'gentle & peaceful.' And of course, delicious.
When Miho meets someone, she can tell what kind of ingredients are necessary, & how they should be cooked in order to improve their constitution. She can do this based on her 40 years of experience and natural intuition.
What we want to do
The most delicious food is the one that suits the person's constitution.
We are trying to share the updated macrobiotic cooking methods for modern people by Hideo & Kazue, which has not yet fully introduced to overseas.
Misunderstanding about Macrobiotic happens because people practice macrobiotic based on old theory which they learned decades ago.