Founder‘s Note
I feel disappointed with the entire black truffle industry because many brands use garlic, onion flavoring, and addtives to mimic the taste of real black truffles
I grew up in Yunnan, the kingdom of wild fungi, which produces over 70% of the world's black truffles. For over 20 years, black truffles have been a part of my family’s daily life—a secret to our health and vitality. Here’s a fact you might not know—black truffles aren’t as rare as you think. Every year, countless truffles go to waste in my hometown because they are difficult to preserve and transport. That’s why I founded MOSU. After two years of dedicated development, we’ve revolutionized truffle preservation and usage, making them more accessible for modern lifestyles - from the kitchen to cup
My vison is to rescue these unearthed treasures from wasting and share the power of black truffles as a daily ingredient with you.