Hiro's Bokashi Club

Environment Culture

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 Bokashi Supplies?

Good news! We have a limited amount of bokashi supplies available for purchase online! In order to keep our staff, volunteers and community safe during the COVID crisis, we are only shipping products at this time.

You may submit your pre-orders now through March 14, or while supplies last. Shipping costs are included in the pricing. Please note that products will be shipped the week of March 15. 

Bokashi Kit - $40 SOLD OUT

Bags of Bokashi - $30 

Pre-Order Here


UPCOMING WORKSHOPS
Workshops have gone virtual during the COVID-19 pandemic!

Saturday, March 13 from 1–2:30PM
RSVP Here

Facilitated by SLT Food Coordinator Amy Honjiyo.
Questions? Email Alma at aguzman@jaccc.org.

Join our Bokashi Facebook group!

To download our free How to Do Bokashi Composting zine by Sara Montgomery, click here.


Hiroyuki Takeuchi (1948–2019).

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.