SLT & Zenshuji Soto Mission present:
Hiro's Bokashi Club
Learn the Okinawan tradition of Bokashi composting! Composting made easy—and less smelly—for your home, garden, balcony, or business! This is 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.
Need Pre-Made Bokashi?
We have a limited amount of bokashi supplies available for purchase online! Available for pick-up only in Little Tokyo.
Pre-orders now while supplies last.
Bokashi supplies will be available for pick-up on August 10 and August 14
Bokashi Kit - $30
Bag of Bokashi - $10
UPCOMING IN-PERSON WORKSHOPS
Saturday, September 11th from 10AM–12PM
More Info Here
Facilitated by SLT Food Coordinator Amy Honjiyo.
Questions? Email Alma at email@example.com.
Join our Bokashi Facebook group!
To download our free How to Do Bokashi Composting zine by Sara Montgomery, click here.
Hiroyuki Takeuchi (1948–2019).