Twenty years growing one mushroom, the white beech mushroom, from a 660 m² family mushroom house to 2,000 m².
Either level, every batch has a lab report.
Our story
Our family started with a mushroom house of a little over 660 m². My father worked in a factory until it closed; a local growers' group leader showed him the way into mushrooms, and twenty years on he still grows one variety: the white beech mushroom.
I have followed him into the mushroom houses since junior high and never left, even after university. To others it is a job; to me it is part of how I grew up. This year we are expanding from about 660 m² to more than 2,000 m², and the responsibility grows with it.
Taking over the family business is not just picking up the work; it is carrying it further. Twenty years of my father's persistence and a family's sweat are in this farm. A mushroom takes time to grow, and so does a farming family's story.
How we grow
- Indoor mushroom houses: a family-run operation, expanding to more than 2,000 m² this year.
- Variety: white beech mushroom, produced year-round.
Products
Mushrooms
White Beech Mushroom
White beech / white shimeji type
The one mushroom the Hsieh family has grown for twenty years. Cultivated indoors and available year-round, with a delicate, silky texture for stir-fries, hot pot and soups.
Year-round
Recent batches
No public batches yet.