Natto by product for experiment

[Guest guest]

Hi,Lists.

I have prepared some home made health product from natto.

The content is soybean and natto-kin.

This presumably contains 10 times more natto-kin than natto itself.

This is powder and does not taste like the regulation with sensation.

This maybe used as a natto-kin base for your making natto.

This maybe used as NATTOKINASE enriched compatible food supplement

for 2 weeks.

Since this is food derivative,I do not claim this is good for blood

vessel ...bra.bra.bra.as medicine.

But I can say this is a good health booster .

I had prepared 20 packs to be mailed out.

If somebody interested in trying,please privately email me with your

address. Your private info is only used for this.

I am only interested in the reaction/opinion as food from you.

You assume no liability.but please assume your own responsibility at

your own risk. I have no intention to make profit.

This shouldbe mutually understood.

This is just an information. :-)

[Guest guest]

>

> Hi,Lists.

> I have prepared some home made health product from natto.

> The content is soybean and natto-kin.

> This presumably contains 10 times more natto-kin than natto itself.

> This is powder and does not taste like the regulation with

sensation.

>

> This maybe used as a natto-kin base for your making natto.

> This maybe used as NATTOKINASE enriched compatible food supplement

> for 2 weeks.

> Since this is food derivative,I do not claim this is good for blood

> vessel ...bra.bra.bra.as medicine.

> But I can say this is a good health booster .

>

> I had prepared 20 packs to be mailed out.

> If somebody interested in trying,please privately email me with

your

> address. Your private info is only used for this.

> I am only interested in the reaction/opinion as food from you.

>

> You assume no liability.but please assume your own responsibility

at

> your own risk. I have no intention to make profit.

> This shouldbe mutually understood.

>

> This is just an information. :-)

>

Hi,folks,

I finally succeeded in making this product to be bailed out.

I had been experiencing hard times with freeze drying natto and

granudate (into powder).

It is done and packed to be mailed out this morning.

I had to ask local goverment researcher for help and utiliization of

freezing equipment.

So I am now happy as ever.

But with my apology for sending this out very late(it took over

month),I would appreciate your patience.

I am glad that I did not swallow my promise,,, somehow.

I hope you enjoy trying this.

Isao.

[Guest guest]

Are you sending me some?....:-)

Isao Haraguchi <dw1@...> wrote:

>

> Hi,Lists.

> I have prepared some home made health product from natto.

> The content is soybean and natto-kin.

> This presumably contains 10 times more natto-kin than natto itself.

> This is powder and does not taste like the regulation with

sensation.

>

> This maybe used as a natto-kin base for your making natto.

> This maybe used as NATTOKINASE enriched compatible food supplement

> for 2 weeks.

> Since this is food derivative,I do not claim this is good for blood

> vessel ...bra.bra.bra.as medicine.

> But I can say this is a good health booster .

>

> I had prepared 20 packs to be mailed out.

> If somebody interested in trying,please privately email me with

your

> address. Your private info is only used for this.

> I am only interested in the reaction/opinion as food from you.

>

> You assume no liability.but please assume your own responsibility

at

> your own risk. I have no intention to make profit.

> This shouldbe mutually understood.

>

> This is just an information. :-)

>

Hi,folks,

I finally succeeded in making this product to be bailed out.

I had been experiencing hard times with freeze drying natto and

granudate (into powder).

It is done and packed to be mailed out this morning.

I had to ask local goverment researcher for help and utiliization of

freezing equipment.

So I am now happy as ever.

But with my apology for sending this out very late(it took over

month),I would appreciate your patience.

I am glad that I did not swallow my promise,,, somehow.

I hope you enjoy trying this.

Isao.

[Guest guest]

Eeek. I'm scared of soy... Isn't Natto from Soy beans?

On 4/18/06, kefir king <kefir_king@...> wrote:

>

> Are you sending me some?....:-)

>

> Isao Haraguchi <dw1@...> wrote:

> >

> > Hi,Lists.

> > I have prepared some home made health product from natto.

> > The content is soybean and natto-kin.

> > This presumably contains 10 times more natto-kin than natto itself.

> > This is powder and does not taste like the regulation with

> sensation.

> >

> > This maybe used as a natto-kin base for your making natto.

> > This maybe used as NATTOKINASE enriched compatible food supplement

> > for 2 weeks.

> > Since this is food derivative,I do not claim this is good for blood

> > vessel ...bra.bra.bra.as medicine.

> > But I can say this is a good health booster .

> >

> > I had prepared 20 packs to be mailed out.

> > If somebody interested in trying,please privately email me with

> your

> > address. Your private info is only used for this.

> > I am only interested in the reaction/opinion as food from you.

> >

> > You assume no liability.but please assume your own responsibility

> at

> > your own risk. I have no intention to make profit.

> > This shouldbe mutually understood.

> >

> > This is just an information. :-)

> >

> Hi,folks,

> I finally succeeded in making this product to be bailed out.

> I had been experiencing hard times with freeze drying natto and

> granudate (into powder).

> It is done and packed to be mailed out this morning.

> I had to ask local goverment researcher for help and utiliization of

> freezing equipment.

> So I am now happy as ever.

> But with my apology for sending this out very late(it took over

> month),I would appreciate your patience.

> I am glad that I did not swallow my promise,,, somehow.

>

> I hope you enjoy trying this.

> Isao.

>

>

>

>

>

>

>

>

[Guest guest]

Hi,

Would love to try your product.

I live on the Big Island of Hawaii.

If you would send me the product regular mail it should not cost

you extra. It will just take me longer to get it.

Aniya

[Guest guest]

Great!

Send to : Alice McGuinness

P.O.Box 174

Kamuela, Hawaii 96743

Thanks,

Aniya

[Guest guest]

Hi,Aniya,

You have my last package.

Let me know where to send.

Then I have nothing left.

[Guest guest]

Hello Isao

Thank you for making the Natto by product for experiment available.

It is a very kind and generoous offer. Do you have any instuctions or

suggestions for experimentation for the 20 people you will be sending

this to? Besides making our own natto, what other things can we do

with the by product?

Also I am couriuos regarding how you did the freeze drying. In the

70's while working on my BS in Microbiology I maintained the stock

cultures by freeze drying. Lately I have been thinking of ways to do

a home setup to freezedry things. I would like to know how you have

done it.

Tom

[Guest guest]

Hello,Tom and Cara,

Since Natto-kin(natto-microbe) has so strong property of durability in

heat,I understand there is something more than we can know.

Freeze-drying is not bery difficult if you have a proper

equipment,which is costly and if you can use those equipments publicly

the solution to make will not be difficult.

The key to make proper natto willbe the incubation with proper thermal

environment.

Today I just look in the incuvator posted for making TEMPEH in by

feline_rancher ,and would like to look into it.

You may need to have 45degree C and 50 degree C capability thermal

incubator. I have rice cooker that have that ability.

Now,my question in return,do you have an incubator that is capable to

satisfy that requirement? It seems like OVEN can do so.

With sufficient time to research and trial,I along with your help,would

like to establish the universal protocol of making natto.

This morning, I was looking into the antibiotic property of natto

against O-157. If that is so effective,feeding cows with natto

fermented soy beans should help reduce HAMBURGER disease from occuring.

Eating healthy food is VERY essential,as in Chinese proverb, " Good

Nutrition is more important than good medicine " . I will never argue

with it and I am a believer of that word.

<tomandcara@...> wrote:

>

> Hello Isao

>

> Thank you for making the Natto by product for experiment available.

> It is a very kind and generoous offer. Do you have any instuctions or

> suggestions for experimentation for the 20 people you will be sending

> this to? Besides making our own natto, what other things can we do

> with the by product?

>

> Also I am couriuos regarding how you did the freeze drying. In the

> 70's while working on my BS in Microbiology I maintained the stock

> cultures by freeze drying. Lately I have been thinking of ways to do

> a home setup to freezedry things. I would like to know how you have

> done it.

>

> Tom

>

[Guest guest]

I will be working on getting an incubator that will work for those

temperatures. I have used a disc thermostat and light bulbs in the

past to maintain a slightly lower temperature for culturing tempeh.

At this time I need to work on doing a new incubator. It will be an

interesting experiment.

Tom

[Guest guest]

> I have used a disc thermostat and light bulbs in the

> past to maintain a slightly lower temperature for culturing tempeh.

Light bulb is the good way to start with. At garden equipment shops

they maybe selling Nicrom light bulb for plants/animal. I was looking

into aquarium equipment but garden equpment maybe more versatile.

Maybe 40W light bulb in oven and thermometer canbe the starting unit.

The main purpose is to maintain internal soybean around 38-42 C degree

constantly.

You can use freezedried natto as a starter also.they are spores in

sleep. You use 1/4 to 1/2 teaspoon for sure success.