factsheets

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). 

The term, "bokashi spray," is used to contrast with "bokashi sprinkle." Both terms are used in regards to fermenting food waste, that is, as fermentation starters to make bokashi food waste. The bokashi sprinkle is bokashi bran, a granular solid material, and therefore, is sprinkled onto food waste. The bokashi spray is Activated EM, a liquid, and therefore, is sprayed onto food waste. 

Effective Microorganisms (EM) consists of a combination of three (3) groups of microorganisms: lactic acid bacteria, yeast, and photosynthetic bacteria. The lactic acid bacteria are the same ones found in sauerkraut, yogurt, cheese, sourdough; the yeast is the same one used by bakers, beer brewers, and wine makers; and the photosynthetic bacteria is the same one found in worm castings, in many soils and bodies of water. These microbes are found almost anywhere in the world and are not unique to any environment.

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.