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.
Hiro's Bokashi Club meets bimonthly at JACCC and Zenshuji Soto Mission to teach and make Bokashi!
UPCOMING WORKSHOP DATES
Check our Events Page for updated dates!
Facilitated by SLT Food Coordinator Amy Honjiyo.
Questions? Email Amy, firstname.lastname@example.org.
To download our free How to Do Bokashi Composting zine by Sara Montgomery, click here.
Hiroyuki Takeuchi (1948–2019).