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.

Hiro's Bokashi Club meets bimonthly at JACCC and Zenshuji Soto Mission to teach and make Bokashi!

UPCOMING WORKSHOP DATES
Saturdays, 1–3PM
Check our Events Page for updated dates!

LOCATIONS

PRICES

Facilitated by SLT Food Coordinator Amy Honjiyo.
Questions? Email Amy, ahonjiyo@jaccc.org.

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