The blog of M Life Creation Inc. has launched.

After moving to the Kansai region, I attended the Hyogo–University of Tokyo Administrative Forum. What struck me most was the idea that food is essential for urban residents to live healthy lives.

Hyogo’s food culture is deeply connected to health. Local foods provide nutrients and enzymes created through fermentation—the same process behind miso and yogurt—which help maintain balance in the body and reduce the risk of lifestyle‑related diseases.

Akashi’s seafood offers a healthy combination of high protein, low fat, and essential minerals. Vegetables from Awaji Island promote circulation and provide antioxidant benefits.
Sake from Nada Gogo—home to breweries linked to my alma mater—and byproducts such as sake lees and amazake support gut health and the immune system.
Tajima beef shows that quality matters more than quantity; its rich umami brings deep satisfaction.

These traditions remind me that health begins at the everyday dining table. Hyogo’s foods offer a simple and sustainable way to support well‑being.

I am also grateful to my alma mater in Nada, Hyogo, which gave us the opportunity to receive an education, to the prefecture that continues to support both learning and health, to my classmates who have walked this path with me and supported me, and to my colleagues from the University of Tokyo Faculty of Medicine, who have supported my work in health.