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.
Need bokashi supplies? You can pre-order online or purchase at Anzen Hardware. More info here!
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.