Bokashi Composting Workshop at JACCC


Composting made easy — and less smelly — for your home, garden, balcony, or business! Learn how to compost using bokashi, 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 to cover food waste or wilted plants to decrease smell, reduce the risk of attracting pests, and increase the speed of decomposition. Bokashi (ぼかし) is Japanese for “blurring,” “shading off,” or “gradation.”

Facilitated by Hiro Takeuchi (or Bokashi Man), who learned the technique from Dr. Teruo Higa, who popularized the technique.

First 15 RSVPs (Google Form, not Facebook) will receive composting buckets and a one-month supply of bokashi.

Follow-up workshops will be held in February and March.

A partnership with Sustainable Little Tokyo and Zenshuji Soto Mission Buddhist Temple, funded in part by L.A. Public Works’ Food Waste Grant Challenge.

Sustainable Little Tokyo is a community-driven initiative working to ensure a healthy, equitable, and culturally rich Little Tokyo for generations to come. SLT began in 2013 as a multi-day community vision effort and has evolved into a holistic, neighborhood-wide campaign to promote the environmental, economic, and cultural sustainability of Little Tokyo.

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The Rafu Shimpo has been the nation's leading Japanese American newspaper since its original publication. We are proud to have served the Japanese American community from our Little Tokyo office in Downtown Los Angeles since 1903.

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