Macrobiotics

Macrobiotics is a way of eating centered around mostly plant-based, locally sourced whole foods, along with lifestyle practices to promote health and well being. Macrobiotics is also a social movement that trains people in how to diagnose and care for themselves using macrobiotic principles. In 2020, it consists of various training centers working in a loose coalition, with teachers in several countries, including the U.S., England, Portugal, Spain and Italy.

Founder: George Ohsawa (1893-1966)

George Ohsawa (1893-1966), born Nyoichi Sakurazawa in Japan, was the founder of the macrobiotics. He was an effusive, prolific author who wrote about 300 books in Japanese and, while living in France after WWII, about twenty books in French (using pen names Musagendo, Nyoiti or Yukikazu Sakurazawa).

Second generation teachers

Many of the macrobiotic teachers and counselors now active in the United States trained originally under either Herman Aihara (1920-1998) and his wife Cornelia if on the west coast, or Michio Kushi (1926-2014) his wife Aveline if on the east coast.

Third generation teachers and counselors

As of 2021, contemporary senior counselors in the United States are older and originally trained at a time when macrobiotics became suddenly of more widespread interest during the upheaval of the 1960's. The following list is not complete, but contains important examples.

• Simon Brown

• Annemarie Colbin

• Carl Ferre

• Warren Kramer

• Patrick Riley

• Denny Waxman

• Melanie Brown Waxman

Fourth generation teachers and counselors

• Gina Compella

Training institutes

• George Ohsawa Macrobiotics Foundation, aka GOMF (California) ===

• Kushi Institute (Boston, MA) ===

• Natural Gourmet Institute ===

• Strengthening Health Institute (Philadelphia, PA) ===

Food Markets, Suppliers and distributions companies

• Eden Foods

• Essene (Philadelphia, PA) ===

• Erewhon (Boston, MA) ===

Food growers, harvesters, and preparers

• Seaweed from Maine
• Blue Moon Acres