Welcome!

I’m Maki Kemmochi, a Registered Dietitian Nutritionist (RDN) specializing in alternative and functional medicine.

As a strong advocate for intuitive and mindful eating, I believe in fostering a balanced relationship with food to support overall wellness.

My professional journey began in Japan as a baking instructor at the Tsuji Culinary Institute in Tokyo.

I delved into the art and science of breadmaking while discovering the importance of balanced nutrition.

This passion led me to roles as a chef at a vegan café and an assistant instructor at a vegan cooking school, where I honed my skills in crafting nutrient-rich, plant-based meals.

From childhood through my twenties, I faced significant health challenges, including atopic dermatitis, chronic rhinitis, and obesity.

Determined to improve my health, I studied Eastern medicine and veganism at the Cooking School Lima, hosted by the Macrobiotic Nippon CI Foundation in Tokyo.

These practices helped me transform my health through intentional dietary and lifestyle adjustments.

However, my unwavering pursuit of dietary perfection in my thirties resulted in an orthorexia eating disorder, leading to malnutrition, arthritis, and hypothyroidism. These experiences taught me a profound lesson: true wellness stems from balance and moderation.