Depending on the type, mushrooms in various shapes are a type of fungus that do not belong to animals or plants, and they are divided into silient and mycelium. The fungus that sucks nutrients is mainly attached to the roots of the tree in the form of fluff or silola, and is a breeding organ that blooms to make spores and spread offspring, that is, the mushroom that we use as food. Mushrooms representing each region, such as flakes, flakes, bear mushrooms, and shiitake mushrooms, have a natural taste and unique aroma, which is closely connected to the food from all over the world. In particular, truffles, which are famous as special products in central Italy, have the value of being comparable to precious metals and have been used as high-quality ingredients. Meanwhile, outside the area of classical gastronomy is emerging as the core material for the development of alternative meat and new materials, expanding its possibilities indefinitely.
When you study mushrooms, you realize that everything that is alive is connected to each other, and nothing is to each other. I also learn that the way of life is colorful. The way mushrooms survive and how they look are so incomprehensible and strange that they loosen the theories or systems that we have ever considered firm. I think it’s the charm of mushrooms to make you feel unfamiliar with what you’re used to.
Merlin Sheldlake, Biologist
Mushrooms are so important that they account for a part of the residents’ DNA in this province. Everyone who lives here collects mushrooms, which serves as a catalyst for life.
Régis and Jacques Marcon, Head chief of Régis et Jacques Marcon