June 13—Bokashi is based on an ancient Japanese practice that ferments food waste by covering it with a mix of microorganisms that suppress its smell and eventually produce soil. Bokashi is not widely used in the United States, but its practitioners think it should be.
Advocates say the key advantage of bokashi, if done correctly, is that the microorganisms involved don't produce foul odors as they break down the food. So people can toss in meat, and even small amounts of dairy and oils, unlike in other composting methods. That eliminates much of the waste sorting that can make composting impractical for a larger food establishment. And the treated food won't turn stomachs or attract pests.