Celebrating 9 years of Bokashi Composting in Little Tokyo! Learn about this Okinawan tradition where composting is 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 enhance plant growth.
2026 WORKSHOP SCHEDULE
Saturday February 14th, 2026 10 am - 12 pm
In-person at JACCC Isamu Noguchi Plaza Buy Tickets Here!
Saturday April 11th, 2026 1 pm - 3 pm
In-person at Zenshuji Soto Mission
Saturday June 13th, 2026 10 am - 12 pm
In-person at JACCC Isamu Noguchi Plaza
Saturday August 8th, 2026 1 pm - 3 pm
In-person at Zenshuji Soto Mission
Saturday October 10th, 2026 10 am - 12 pm
In-person at JACCC Isamu Noguchi Plaza
Saturday December 12th, 2026 1 pm - 3 pm
In-person at Zenshuji Soto Mission
JACCC Isamu Noguchi Plaza: 244 South San Pedro Street Los Angeles, CA 90012 Zenshuji Soto Mission: 123 S. Hewitt Street, Los Angeles, CA 90012
Depending on the conditions, the workshop may be offered as Zoom only.
Hiroyuki "Bokashi Man" Takeuchi was our inspiration, mentor, and friend, and is the primary reason we were able to begin the Little Tokyo Bokashi Club. Hiro learned the Okinawan technique from Dr. Teruo Higa, and then generously shared his skills, time, and laughter with our community. We will always be thankful for Hiro, whose vibrant, joyous personality and big smile will live on in our community. In 2019, we renamed Little Tokyo Bokashi Club as Hiro's Bokashi Club in his honor.
Funded in part by Kresge Foundation and California Arts Council.