Little Tokyo Bokashi Club #2

Meetings Events
Sunday, March 3, 2019

Open to the Public!
Your MUST RSVP: click here

Composting made easy—and less smelly—for your home, garden, balcony, or business! Learn how to compost using the Okinawan tradition of Bokashi, an anaerobic process that uses a special additive to ferment kitchen waste—including meat and dairy—into a healthy soil and nutrient-rich fertilizer for your plants. This method uses a mix of microorganisms that combat food rotting bacteria (and rotting odors), increase the speed of decomposition and enhances plant growth.


  • March 2nd, 1-3 pm, JACCC
  • May 4th, 1-3 pm, Zenshuji
  • July 6th, 1-3 pm, JACCC
  • September 7th, 1-3 pm, Zenshuji
  • November 2nd, 1-3 pm, JACCC

JACCC, 244 S San Pedro Street, LA 90012
Zenshuji Soto Mission, 123 S Hewitt Street, LA 90012


  • Workshop is free!
  • Bag of Bokashi: $2, cash only
  • Bokashi Composting Set (bucket set & 1 bag of Bokashi): $12, cash only
  • Sliding scale for low-income individuals!

Facilitated by SLT Food Coordinator Amy Honjiyo, and/or Hiro Takeuchi who learned the technique from Dr. Teruo Higa, who defined and developed the process.

For more information:
Artwork by Sara Sumiko Montgomery.