Most people just freeze the starter like you would a container of tomato sauce--put it in a plastic container, seal and throw it in the freezer for a few months. You have to remember to thaw and feed at 3-month intervals. But you can also freeze-dry starters by spreading them in a thin layer on a large sheet of plastic wrap and sticking it in the freezer. The dry air of the freezer quickly removes the moisture from the thin liquid starter and you're left with freeze-dried starter that can be sent through the mail.
Because it's dry, the culture doesn't react when it reaches room temp again. To reactivate it, you need water. Now, mind you, that's the theory and I've heard people have done it successfully. There are variables, like how strong your culture is and how cold your freezer is (the colder, the better), so you might kill some cultures but it's worth a try if you want your friend to try mailing some from Japan.
Avital
(2/21/00)
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