Hiro's Bokashi Club

Saturday, May 2, 2020

Please note: workshop will held be held online via Zoom.

JACCC, SLT & Zenshuji present:
1st Saturdays, every other month

Open to the Public!
RSVP HERE: https://forms.gle/7mRsWorkdxyeem4B7

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.

Workshop: free!
Bag of Bokashi: $3, cash only
Sliding scale for low-income individuals!

Bags of Bokashi can be purchased for PICK-UP ONLY from two locations: Monterey Park and South Bay.
In the google form, please indicate how many bags of bokashi you'd like to purchase and where you'd like to pick up your bags. You will receive a follow-up email with payment options and an address for pick-up.


Facilitated by SLT Food Coordinator Amy Honjiyo.
Questions? Email Amy, ahonjiyo@jaccc.org.

For more information: www.sustainablelittletokyo.org/bokashi.
Artwork by Sara Sumiko Montgomery.