When I was 16, my family began incorporating pesticide-free ingredients into our meals. Through this experience, I came to learn the true deliciousness of food—vegetables, meat, fish, seasonings—when grown or prepared as they were meant to be.

Later, during my time studying in France, I discovered firsthand how consuming pesticide-free ingredients allows the brain and cells to grow in balance, leading to emotional stability in people. This realization led me to focus on the serious pesticide issues facing modern Japan. If restoring the natural energy and nutrients of food can bring joy to our cells, foster mental well-being, and increase our sense of happiness, then there is no alternative but to reclaim the state of Japanese food culture before it became contaminated.

In the midst of this cultural erosion, I turned my attention to one of my father's businesses—tatami mats. A few years ago, I came across a study from the University of Kitakyushu that showed how children improved academically simply by studying on tatami mats. This research reaffirmed my belief that tatami has long played a vital role in supporting the health of the Japanese people.

However, in today’s world, tatami is losing its original function due to pesticide use, chemical additives, and the importation of foreign-grown igusa (rush grass). Just like pesticide-free food, I believe that if we can help tatami regain its original energetic qualities, our cells will rejoice—and so will our overall well-being.

Today, I am working to revive the traditional tatami that Japanese people once loved, using Effective Microorganisms (EM), which I encountered at age 10, along with charcoal to purify and restore its natural power.