私をつくる食。

私をつくる食。

私をつくる食。

人は食べて生きている、という話。

私をつくる食。

昨日は蕎麦を食べて、今日はパスタ、明日はラーメン。 何も考えずに、思いつくままに食事をしていたら 健康診断でドクターストップがかかった。 そこで初めて、 自分の健康と向き合う人も多くいるのでは? そうなる前に、食べたものがどう健康をつくるかを きちんと知ることができる今号の「yoff」。 この号で、食事の見直しをしてもらえれば嬉しいです。

私をつくる食。

Feature | 2025.5.24


人は食べて生きている、という話。

The Simple Truth : We Live by Eating.

Yesterday soba, today pasta, tomorrow ramen.
Eating on impulse without much thought,
I got flagged at a health check.
For many people, that’s often the wake-up call.
This issue of yoff will help you understand
how what we eat truly shapes our health—
before it’s too late.
May this issue inspire you to rethink the way you eat.

ミシュランの星が付いている店は東京だけで183店あり、世界最多。
美味しい食事はできるけど、健康的な食事はどうか?
食べ物は口から体内に入り、細胞となり健やかなカラダをつくる。
その一連の流れを追いながら特集ページを組んだ。
すると、ひとつの繋がりが見えてきた。
“私をつくる食” を求めて、心身ともに元気な日々へ。

Tokyo alone has 183 Michelin-starred restaurants, the most in the world.
We know how to eat well—but are we eating healthily?
What we consume becomes our cells and builds our bodies.
This issue follows that journey.
At its heart is a simple idea:
Seeking out “The Food That Shapes Me” for a vibrant body and mind.

Forgetting what you ate last night is a sign that meals have become an afterthought. According to Japan’s Ministry of Agriculture, Forestry and Fisheries, in their twenties 37% of men and 23.5% of women skip breakfast. Walk into any supermarket and the shelves are packed with microwave-ready meals, and convenience stores draw long lunchtime crowds. Have we started to take food too lightly?
Yet gourmet shows still thrive on TV, with celebrities happily eating their way through town. Casual Chinese diners, B-grade gourmet eats, and food tours are trending, with foodie groups on social media buzzing about ramen spots and more. People crave affordable, satisfying food—something indulgent, yet guilt-free.
But hold on a second. Have we forgotten the simple truth that food enters our bodies and becomes part of us? If you care about your health, it’s even more important not to overlook this.
Some are working to remind us that eating is central to living. Among them are Noriko Yamauchi, a model and TV personality, and Yuko Hisashi, a body maintenance therapist. Yamauchi organizes Oshokujikai, a meeting to share and enjoy dishes that promote both physical and mental wellness with friends. Hisashi, meanwhile, promotes mindful eating through books, her website, and TV appearances.
Both women speak deeply about the power of food. Their words make you truly appreciate its value. Treasure each meal, choose your dishes carefully, and eat with gratitude. Now, I want to be the kind of person that says “Itadakimasu” and “Gochisosama deshita” from the bottom of my heart.

食を慈しみながら楽しむ「お食慈会」。人はここで、栄養は美味しいことを知る。

Feature | 2025.5.24


Enjoying Food with Gratitude: Oshokujikai,
where people realize that nutrition can be delicious.

Friends gather, share lively conversation, and savor fine food,
reaping health and happiness.

“Well-being” has taken hold, with more people waking up to the importance of nurturing a healthy body and mind. It’s not a passing trend—it’s something essential we must remember if we want to live joyfully as human beings. Noriko Yamauchi lives this truth and shares it with others.
“I’d planned to start a project around feminine care, but then the pandemic hit and everything stopped. I began asking what people were eating at home, and was shocked by how unhealthy it was.” With fear keeping people indoors, diet took a back seat, and food delivery surged. “Seeing people trapped at home, stressed out, and eating poorly made me realize they would only get unhealthier—and that’s when the idea for Oshokujikai came to me.”
Oshokujikai isn’t just a dinner party. The character “慈” (ji) means “a heart that brings happiness to life”—a concept rooted in Buddhism. ““At its core, Shokujikai is about using thoughtfully chosen ingredients. It’s simple, but because people are eating what we serve them, I feel deeply responsible for what goes into their bodies.”

To create meals that promote health and happiness, Yamauchi turned to Chef Narihisa Tateno, a long-time acquaintance. “He worked at a major restaurant but couldn’t push for additive-free ingredients. So I asked him to bring his food philosophy to Oshokujikai.” A chef who wanted to create healthy meals, and Yamauchi, who wanted to serve them—their collaboration sparked Oshokujikai.
“It’s hard to make everything additive-free and pesticide-free. But I believe that if about 70% of what you eat is clean, your body stays in good shape. We source directly from trusted producers. Sometimes, we even invite them to join our gatherings and share the value of their work.”
Oshokujikai has been held about twice a month for nearly five years, welcoming many participants. Close friends gather to savor Chef Tateno’s dishes made from the finest seasonal ingredients, beautifully plated on carefully chosen tableware. It’s the kind of experience that leaves you rejuvenated in body and mind. “Eating without thought or emotional connection isn’t really eating,” he says. “I want people to imagine the story behind each dish—even something as simple as honey. When you connect with where food comes from, you develop a deeper respect for ingredients, and in turn, nourish both body and soul.”
We eat to live—so eating for health should be second nature.That’s the simple truth Oshokujikai taught me.

栄養をよく噛んで食べて、しっかりと健康な食事を心がける。

Feature | 2025.5.24


久 優子_Yuko Hisashi

ボディメンテナンスサロン「美・Conscious」代表。
⼀般社団法⼈⽇本ホリスティックウェルネス協会 代表理事。
予防医学健康美協会・⽇本リンパセラピスト協会・
⽇本痩⾝医学協会・日本未病プラン協会で認定を受け講師として活動。
未病対策・⾝体のメカニズムやリンパ&⾎液の流れを整える
セルフケアなどの講座も開催。

・Instagram : yukohisashi
・web : https://yhbody.com/

Chew well and eat with intention.

For Yuko Hisashi, health starts with food. “It is no exaggeration to say that our bodies are built from what enters our mouths. What we ingest circulates throughout our entire system, becoming our very blood and flesh.”
A firm believer in food’s healing power, Hisashi also participates in Yamauchi’s Oshokujikai. “It’s not just about choosing good ingredients—it’s about preparing them so the body can absorb their nutrients. It’s a gathering that truly honors food.” She says the experience resets your sense of taste. “Delicious and healthy should be the same—but today, many prefer overly salty, sweet, and artificial flavors. Taste buds are like sensors, but for many, they’re out of tune. At Oshokujikai, the way ingredients are prepared and served promotes saliva production, reset the senses, and bring the body back to its natural, healthy state.”


栄養価が高い食材は味も色も濃い。自分で見極めることが大切。

Nutrient-rich foods are full of flavor and color—learning to recognize them is essential.

Like Yamauchi, Hisashi puts great importance on ingredients. “You’ve heard of organic vegetables, right? These days, the label is everywhere—but don’t be misled by that alone.” Isn’t organic produce supposed to be safe because it’s grown without chemicals and pesticides? “Sure, there’s nothing wrong with it. But go deeper—look at the leaves, the color, the weight in your hand. Get in the habit of checking where it’s from and who grew it. Train your senses to choose wisely.”
Hisashi says you can tell when ingredients are nutrient-rich—just by eating them. “Take tomatoes—those high in lycopene and other nutrients have rich flavor and taste amazing. Think back to vegetables from the past. They all had strong flavor and felt weighty in the hand. Today’s vegetables often feel weak by comparison.”
When your taste buds are out of tune, it’s hard to judge nutrition by flavor. “That’s why places like Oshokujikai matter. If you’re over 50, it can help you remember how vegetables used to taste.
If you’re younger, it’s a place to discover real flavor—and learn to choose food that truly supports your health.”

土壌を整えて栄養が吸収されやすい、理想の体内環境をつくる。

Feature | 2025.5.24


Build healthy “soil” inside your body so nutrients can take.

Everything in the body—and in your health—is connected.

Food becomes nutrition, and nutrition builds your cells.That’s why, Hisashi says, preparing your inner “soil” is key.“When your body’s soil is healthy, you absorb nutrients better.To keep it clean, you need to detox—flush out built-up toxins like excess fats and nutrients.Smooth blood flow is essential: arteries deliver oxygen and nutrients, veins carry waste, and the lymph system clears what’s left.”She adds, “Detoxing resets the system and helps the body absorb nutrients more efficiently.”
Hisashi, also a “beautiful-leg” trainer, says foot care is essential.How are feet connected to nutrition? ““Completely,” she says. “Your feet are your foundation. Caring for them realigns the body. When your posture improves, blood flow improves, and so does lymphatic circulation, so nutrients can be absorbed more efficiently. But if toxins build up or your body is misaligned, even the healthiest meals or workouts won’t help. So everything in the body is interconnected, and I want people to truly understand that.”  “As a simple first step, try rotating your ankles. Make it a habit—do it every day in the bath. You’ll be amazed how much more stable your footing becomes.Swelling goes down, your legs feel lighter, and your overall condition improves.”

Everything in the body is connected, so it’s not just about eating or exercising—you have to consider how all the parts relate to one another. Yet we’re easily swayed by simple advice. Say “gut health,” and suddenly it’s all anyone talks about. “We need to be cautious,” says Hisashi. “Fermented foods are great, but they’re not a cure-all. Same with supplements. You have to identify what you really need. Don’t get swept up in trends.”
Social media is flooded with ads for diets, workouts, miracle cures, and supplements—some of them stealth marketing in disguise. “In the future, media literacy will be essential,” says Hisashi. But first, we each need to take a deep look at ourselves—and figure out what health approach is right for us. And always remember: everything in the body is connected. Never forget that. And never forget the power of good food.”
“Nutrition is delicious.” “Prepare your inner soil.” “Everything inside is connected.” These three truths from Hisashi are worth holding close—as we enjoy the food that shapes us.

食と健康を考えていくと核酸に行き着いた。

Feature | 2025.5.24


Think deeply about food and health,
and you’ll eventually arrive at nucleic acids.

We eat, our food becomes cells—but what lies beyond that?
We asked about the role of nucleic acids.

hich stores genetic information, and RNA, which helps build proteins. Together, they fuel growth and support the immune system.
Hisashi says she’s been taking nucleic acids as a supplement for 17 years.
“As food today has lost much of its nutritional value, it’s hard to get enough from meals alone. To prevent lifestyle diseases, supplements are now essential.”
We detox to clear the body’s inner soil, then replenish what’s missing. This boosts natural healing and immunity—so even if you feel unwell, rest and warmth are often enough. Your body recovers faster, and even medicine works more effectively.
Can’t the body make its own nucleic acids? “Yes, but that ability declines with age—starting as early as your twenties.”

And if levels drop? “Nucleic acids help prevent genetic errors. When information isn’t copied correctly, it can lead to disease.”
Sounds like a fundamental nutrient. “Absolutely. Our bodies have about 37 trillion cells, constantly renewing through metabolism. And it’s nucleic acids that nourish their nuclei. Pretty important, right?”
Are nucleic acids linked to cancer too? “Yes. They’re tied to many conditions, but cancer is especially serious. If there’s a family history, it’s best to start taking them early.”
So can you take nucleic acids as a supplement? “They’re in breast milk and even added to infant formula. Taking them is said to help improve your body’s internal environment. The nucleic acid I take is derived from salmon milt, so it’s rich in proteins and amino acids too. It also helps your body absorb other nutrients more efficiently, so I take it together with vitamins and supplements.”
With nucleic acids, a clean inner soil, and mindful eating, we can move toward a more vibrant, well-being-centered life.

『 いきいき核酸 LOCOMOTION PLUS 』


https://www.ls-corporation.co.jp/

[PR]ドライアイって目の病気?生活の質を高めるためにドライアイを治療する。

Feature | 2025.5.24

勅使川原 剛 先生

横浜市立大学眼科 臨床教授
医学博士MBA
所属学会:日本眼科学会、日本臨床眼科学会、
日本眼科手術学会、日本白内障屈折矯正学会等

小椋 久美子さん

三重の国観光大使
YONEX アドバイザリースタッフ
日本バドミントン協会広報部

『選手時代に目の不調を感じていた。』

『ドライアイかも?と感じたら専門眼科医へ相談。』

『早めの治療が生活向上のカギ。』

撮影場所:WeWork神谷町トラストタワー

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