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.
BOKASHI HOLIDAY SPECIALS
Don't miss out on these Bokashi holiday gift specials for loved ones or yourself!
Hiro's Bokashi Holiday Special - $25
This Bokashi starter kit includes 1 compost bucket set and a 2-lb bag of Bokashi—a $40 value!
Anzen Gift Pack - $20
This holiday exclusive gift pack from Anzen includes 4 packs of seeds (mizuna, komatsuna, kabu, takana), 1 vegetable brush, and 1 set of 4 vegetable cutter molds (subject to availability) packaged in a paper bag folded from recycled calendars.
Pre-Order by:
Nov. 14th for Saturday, Nov. 28th pick up
Nov. 21st for Saturday, Dec. 5th pick up
Dec. 5th for Saturday, Dec. 19th pick up
Pick up only in Monterey Park & Little Tokyo
Pre-order Holiday Specials Here
UPCOMING WORKSHOPS
Workshops have gone virtual during the COVID-19 pandemic!
Saturday, January 9 from 1–2:30PM
Facilitated by SLT Food Coordinator Amy Honjiyo.
Questions? Email Amy, ahonjiyo@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).
