Around the world, many agriculturists and gardeners are adopting soil amendments and fertilizers that are called bokashi. Bokashi is a Japanese word that has no good translation into English, according to Yukiko Oyanagi, a staffer with the Asian Rural Institute (ARI) in Japan. However, all types of bokashi are produced through fermentation processes.
There are at least two distinct types of bokashi being promoted and used by agriculturists, farmers and gardeners. One we shall describe as fermented bokashi fertilizer and the other is kitchen bokashi. Both are described in this article.