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 through July 6, or while supplies last.
Bokashi supplies will be available for pick-up on July 10.
Bokashi Kit - $30
- 1 bucket set with screw top lid
- 2.5 lb bag of Bokashi
Bags of Bokashi - $20
- 2 bags of Bokashi
(only available in sets of 2)
UPCOMING IN-PERSON WORKSHOPS
Saturday, July 10 from 10AM–12PM
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.
Hiroyuki Takeuchi (1948–2019).
