Mutsumi Mori is the author of seven books including “Lose Weight with Enzyme Syrup” and “HAKKOH LIVING FOOD (Fermented Living Food)”. She has taught over 3,000 students in her fermentation juice classes, delivered over 1,500 lectures and workshops, and graduated over 600 students from her academy. Collaborating with medical doctors, she has conducted clinical research on diabetes and the peptization of fermented juices. Mori is also dedicated to regional revitalization using her original fermented juice and supports developing countries and food security issues.
Having suffered from over 50 ailments since the age of two, including severe burns and severe asthma at 19, Mori’s health deteriorated to the point where she could no longer work. Driven to bankruptcy due to financial difficulties, she lost hope for the future. However, at the age of 46, she encountered “raw food” and within a year, all her symptoms had disappeared. Determined to share her experience of how food can transform lives, she established a raw food school in 2009. Under the guidance of a renowned natural therapist in Provence, she developed “HAKKOH LIVING FOOD®”, a unique blend of raw food and traditional Japanese fermentation. This innovative recipe, combining exquisite taste, beautiful appearance, and easy preparation, has been highly praised by renowned chefs both domestically and internationally.
In 2023, she launched “Club ATTiVA”, a community of business leaders committed to saving the world through food. She also actively supports developing countries through the NGO “World Being,” which supports India and Kenya.
