As Elaine Ingham and Bryant Redhawk have mentioned, we want oxygenated soils, because that's how we have soils dominated by microbes that help our food plants. This includes mushrooms.
Bokashi, as I understand it, is a fermentation process, without oxygen. There are useful places for that process, like decomposing animal flesh and preserving vegetables (sauerkraut and kimchi). Even adjusting some nutrient dense organic material might be optimally used with bokashi. However, I think it's a temporary way to create a limited amount of compost or bioavailable nutrients. These nutrients would optimally be oxygenated before being introduced to the soil in any sort of large way. We don't want to introduce a large number of pathogenic microbes to our crops.
The original terra preta biochar makers may have made these particular distinctions, but we have no records. When you kill off the storytellers, you don't get their story, so you lose.