Everyone is aware of the problem of garbage. With Tokyo alone throwing away 6,000 tons of food a day, kitchen waste in particular is a practical as well as a moral concern.
So, to the reader wanting to make compost, EM-bokashi (the generic name) is a pack of what looks like sawdust but contains active (energetic?) micro-organisms. First you need a composter, either outside, or in the kitchen. Sprinkle the EM -- composed of a mix of rice husks (nuka, as used in the making of pickles here), sugar and a secret ingredient named K-EM1 -- between layers of kitchen waste. This can be vegetable matter, eggshells, even fish bones. It will break it down within weeks.
If your container has a tap, you can drain off the liquid as a feed for house and garden plants (but well diluted). To feed seedlings or largershrubs and trees, get basic: dig a hole alongside, near the base of the trunk, place in kitchen waste, add a liberal topping of EM and replace the soil.