Tidbits from the Clean Room
Mushroom Growers Go High-Tech
Have you ever seen silver ear mushrooms that look like a profusion of blossoming white peonies but give off a fragrance like jasmine flowers? Have you ever tasted oyster mushrooms whose stems have a mouthfeel like pork jowl but whose caps have the sweet, fresh flavor of clams? Or eaten hon-shimeji mushrooms, considered in the same class as Wagyu beef, in a Michelin-starred restaurant? These mushrooms, raised in clean-room conditions, not only demonstrate the capabilities of Taiwan’s mushroom farmers, they are also rising stars in the international market.