Akiko was born in Kiryu Gunma, Japan and graduated from Seijo Unuiversity in Tokyo. After teaching Hula in Japan (and winning First Place in Kingkamehameha Hula Competition, Kahiko group division) she then went on to master Tahtian dance.Akiko adopted a Macrobiotic diet and lifestyle in 1976, graduating from Lima Ohsawah Cooking Institute in Tokyo.She also attended the prestigious Kushi Macrobiotic Institute at Becket, near Boston Massachusetts, anｄ went on to join their cooking staff for two and half years. Finally, Akiko is also trained in traditional, natural remedies.
Yuka was born in Nagano, Japan, to parents who were both farmers, and so was always naturally quite close to nature and pure food. By helping her parents, Yuka gradually became quite an accomplished chef, and later would learn about farming in school.
After completing all of her schooling, Yuka got a job that involved handling chemicals, a position she claims she never liked. Though the position was difficult, she learned a spirit of determination that eventually brought her back to her true passion: preparing pure, whole foods and delectable dishes. Yuka loves sports, and most mornings will find her getting an early swim in before work at HALE starts.