Please note: workshop will held be held online via Zoom.
JACCC, SLT & Zenshuji present:
HIRO'S BOKASHI CLUB
Learn the Okinawan tradition of Bokashi composting – 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. It's easy, quick, and doesn't smell! This method uses a mix of microorganisms that combat food rotting bacteria (and rotting odors), increase the speed of decomposition and enhances plant growth.
Facilitated by SLT Food Coordinator Amy Honjiyo
Questions? Email Alma, email@example.com.
For more information: http://sustainablelittletokyo.org/projects/bokashi
Join our Bokashi Facebook group!
Artwork by Sara Sumiko Montgomery.