Mayuko Moriyama

Athlete Food Meister Pet Yakuzen Kanrishi (pet yakuzen practitioner) Senior Chinese Tea Expert Domestic Tour Conductor Kokusai Chuishi (international Chinese medicine practitioner) Kokusai Yakuzenshi (international yakuzen practitioner) Registered OTC drug seller Occupational health and safety manager Vegetable Sommelier

5 July 20267 September 2026

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Recipe developmentProduct developmentSupervision and writingLectures and teaching

Mayuko Moriyama Mayuko Moriyama

Yakuzen and fermented food researcher / head of the cookery school StudioGift

A cookery researcher who brings yakuzen to the everyday table, enjoyably, through bread and fermented food

Basic information

Qualification	Athlete Food Meister, Pet Yakuzen Kanrishi (pet yakuzen practitioner), Senior Chinese Tea Expert, Domestic Tour Conductor, Kokusai Chuishi (international Chinese medicine practitioner), Kokusai Yakuzenshi (international yakuzen practitioner), registered OTC drug seller, occupational health and safety manager, Vegetable Sommelier
School attended	Honzou Yakuzen Institute
Specialty	Recipe development, product development, supervision and writing, lectures and teaching

Profile

Kokusai Yakuzenshi (international yakuzen practitioner) and Kokusai Chuishi (international Chinese medicine practitioner). She has led StudioGift, a bread, cooking and confectionery school, for nine years, working under the theme of becoming beautiful from the inside. She brings in fermentation and seasonal ingredients, and her strength is conveying yakuzen through bread and cooking. Her experience is wide, from tie-in lessons and recipe development with companies to speaking at seminars, and she builds courses that draw on the ability to lead a session and communicate that she built up as a presenter. Working from food, fermentation and yakuzen, she conveys what makes food enjoyable through places to learn and to experience it.

Yakuzen work she can take on

1 Seasonal yakuzen and fermentation lessons	She runs lessons that combine seasonal ingredients with the wisdom of fermentation, across bread, confectionery, cooking and yakuzen tea. Keeping Chinese medicine thinking as the foundation, she works out steps you can follow in a home kitchen and tastes you can keep coming back to. Drawing on the ability to lead a session built up running a school of 40 to 60 people a month, she creates a place where even complete beginners can learn easily, and proposes how to choose ingredients and build menus for the season.
2 Recipe development and supervision for company tie-ins	She has worked on tie-in lessons, recipe development and product supervision with food manufacturers and cooking-appliance makers. Her strength is reading the qualities of an ingredient and the moment at the table it belongs to, and translating that into a recipe people actually want to make. Joining her skills in bread, confectionery and cooking with a yakuzen viewpoint, she shapes menus that convey a brand's world and a product's appeal, from prototype through to proposal.
3 Speaking at seminars and events	She has a broad record of speaking, from kampo seminars for registered OTC drug sellers to yakuzen classes at culture schools and online lessons for local authorities and companies. Her strength is conveying even specialist content clearly, with the ability to lead a session built up as a presenter. She can also build themes to suit the audience, from eating for athletes to yakuzen for pets, creating time to learn that listeners can put to work in their everyday food.

Track record

Company tie-ins and seminar appearances

She has worked on tie-in lessons and recipe development with companies including Panasonic's Bistro steam oven, Nippon Beet Sugar Manufacturing's Umapan Shokunin and Hokkaido Dosanko Oligo, Uenochu's frozen warabimochi and frozen cherry blossom, a carrot juice project for Kagome, and the U.S. Soybean Export Council (USSEC). She has also spoken at public events, including kampo seminars for registered OTC drug sellers and an online yakuzen cookery lesson at Japan Harvest, the festival of food, agriculture, forestry and fisheries.

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Author of this article

Asako Yamakawa

Representative of YAKUZEN TOKYO Inc. Born 1982. After working on a D2C apparel business across both digital and physical marketing, poor health led her to Chinese-medicine yakuzen. Struck by how much the properties of ingredients changed how she felt, she now runs corporate courses, supervises staff canteens and offers yakuzen services that fit everyday life, under the idea of yakuzen made for how people live now.