Bokashi means fermented organic matter. It is made by using microorganisms to ferment organic matter (solid or liquid). After it is fermented (~2 weeks), it is used for different purposes: on plants, soils, composting, water treatment, bioremediation, as a probiotic, and as a fermentation starter. Different types of bokashi, called bokashi ferments, are made using different materials and ingredients depending on the purpose.
There are many types of bokashi. They could be solid or liquid, and the recipe depends on the purpose of the bokashi.
For amending the soil (gardening, farming): bokashi bran, Activated EM (bokashi spray), EM FPE.
For fermenting food waste (to make bokashi food waste): bokashi bran (bokashi sprinkle), Activated EM (bokashi spray).
The bokashi bran or bokashi sprinkle can be either bokashi bran (made with either wheat bran or rice bran) and bokashi coffee chaff.
For composting: bokashi bran, Activated EM (bokashi spray).
For bioremediating contaminated soils and water: Activated EM (bokashi spray), bokashi mudballs.