Bokashi refers to a mixture containing "effective microorganisms" or "efficient microbes" a.k.a EM, which are contained in a base of water, molasses, and bran. The Bokashi mix is used in household composting when tossed in an airtight container with food scraps. The EM ferment the food waste through an anaerobic process, effectively pickling the organic matter (as opposed to allowing the food to simply rot).
Bokashi composting apparently originated in Japan, where much of the population lives in compact spaces within urban areas. Therefore, the Bokashi composting method seems inherently suitable for my tiny studio living situation.