菇味

晶圓廠裡的蕈菇

 

Tidbits from the Clean Room

Mushroom Growers Go High-Tech

 

有沒有看過如白色牡丹花豐盈綻放，卻散發出好似茉莉花芬芳的白木耳？有沒有嚐過菇柄有霜降肉口感，菇傘卻帶著蛤蜊鮮甜味的蠔菇？或是在米其林星級餐廳吃到號稱和牛等級的松本茸？這些養在無塵室裡的蕈菇，不僅展現台灣菇農的實力，也是邁向國際市場的明星。

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.