Hiro's Bokashi Club

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-order now while supplies last. Bokashi supplies will be available for pick-up on September 14 and September 18.

Bokashi Kit - $30 SOLD OUT

Bag of Bokashi - $10 SOLD OUT

Pre-Order Here

UPCOMING IN-PERSON WORKSHOPS

Saturday, September 11th from 1–2:30PM
More Info 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.

For the Bokashi Recipe click here, using different measurements

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.
Events →
How to Do Bokashi Composting → A free How to Do Bokashi Composting zine designed by local Japanese American artist Sara Montgomery!