Machiko centers her activity in Tokyo and New York. She obtained an artist visa in the US for the first time as a Japanese cooking researcher.
She has been a lecturer at prestigious culinary schools including William Sonoma in New York, and Le Cordon Bleu in Paris, Chicago, and England.
She established Machiko cooking USA. She handles party presentations, comprehensive production of food and sound concerts, food-centered events, and planning.
The microwave cooking pot that she developed, "Cook-zen", received the METI Grand Award.
Her molds for making delicious Japanese sweets have won the Excellence Award at the Daily Necessities Plastics Competition.
She is currently working to spread traditional Japanese sweets to the world.