Natto In Cornwall

ake mashte omedeto Natto king,
Following your sound advice i am now regularly making the best Natto for my family. I have had some failures but i now have a degree of confidence in the process.
I buy 25kg sack of organic soya beans, though source is from China and i have heard there can be issues concerning organic certification from China.
I started by using the ready made natto as a starter, but i brought back from Japan some nattomoto made by yuzo takahashi( i would have to have got the product from America otherwise).
The Natto Kin is far superior in my opinion and infinitly cheaper if you really love your natto.
I Use a cooler box with an electric yogurt maker that i picked up at a junk shop for a couple of pounds. This is thermostatically controlled to stay at about 40 degrees.
On top of this i sit an uncovered army mess tin half filled with boiling water, then on top goes my sterilised dishes with the prepared beans that i've pressure steamed for 15 mins at 15lbs covered with tin foil with holes punched.
I did buy a thermometer but stopped using it as i found that the less i worried and interfered the better the end result. Now I'm not lifting the lid to have a check on progress but merely to release the aroma of the natto into our living room, whilst inadvertently allowing fresh air into the cooler.
I was interested in freezing natto, but now with this setup i can have a weeks supply on the go in under an hour-whoopee.
This year i came back from Japan with 25kg of rice from my wife's grandparents village of Sera in Hiroshima prefecture, usually my sushi rice is imported from California or Australia, however we are now seeing a very good quality Haruka rice that is grown in Italy and is considerably cheaper. Happy Days!
We like to chop leeks into it with the other usual condiments, and always have the miso shiru with it. 'Its a good marriage' as my father in law would say!
I also make good Tofu, and the best Yuba this side of Kyoto. Had a go with the Aburage too.
I think the only thing that can beat Natto for me is Soba noodle with dipping sauce. We had this for New year celebration, and my wife's sauce was heavenly. I was lucky to be shown how to make the soba noodle from the flour whilst in Japan, but i'm afraid the noodles came from a packet this time.
I have some logs i've inoculated with Shiitake, hopefully this spring they will start producing tasty Kinoko.
I make my own beer and wine, really want to get around to fermenting some rice sometime.
kanpai