Bokashi (Japanese for "fermented organic matter") is a method of intensive composting.
It can use an aerobic or anaerobic inoculation to produce the compost.
Once a starter culture is made, it can be re-used, like yogurt culture.
Since the popular introduction of effective microorganisms (EM), Bokashi is commonly made with only molasses, water, EM, and wheat bran.
However, Bokashi can be made by inoculating any organic matter with a variety of hosts of beneficial bacteria/microbes.
This includes manures, spent mushroom compost, mushroom spores, worm-casting tea, forest soil tea, yeast, pickles, sake, miso, natto, wine and beer.
Molasses feeds the microbial cultures as they inoculate the organic matter.
Some more discussion on Bokashi: http://dirtbyamystewart.blogspot.com/2006/02/bokashi.html
Comment: I would like to learn how to make a Bokashi starter-set in a easy way, as in...Bokashi for dummies!
Illustration on youtube: