SLT & Zenshuji Soto Mission present:
Hiro's Bokashi Club

About

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.

Upcoming Workshops

Saturday, June 8
In-person at Isamu Noguchi Plaza, 244 S. San Pedro St., Los Angeles, CA 90012

Sign ups will begin in a few weeks

Questions? Email Emi Osaki at eosaki@jaccc.org.
Join our Bokashi Facebook group!

Download the How to Bokashi zine!↓

Download our Bokashi Recipe here↓

Find different measurements here.

In Memoriam

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.

Funded in part by Kresge Foundation, Mellon Foundation, The Ralph M. Parsons Foundation, and Project by Project.