bokashi sprinkle

The term, "bokashi sprinkle," has been used since around 2010 or earlier when the different terms for bokashi had not yet been developed, specifically in distinguishing between the bokashi fermentation starter (i.e., bokashi bran, bokashi sprinkle) and bokashi food waste (i.e., fermented food waste, FFW). 

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.