Nameko mushrooms (also known as sticky mushrooms), which are widely used in Japan;. Photography by Mel Koutchavlis
Packaged exotics ready to travel to the supermarket;. Photography by Mel Koutchavlis
Freshly picked Shimejis;. Photography by Mel Koutchavlis
Shitake mushrooms that will be ready to pick in a few days;. Photography by Mel Koutchavlis
Li-sun Exotic Mushrooms railway tunnel, where the fungi grow in the dark, damp conditions that replicate their natural habitats;. Photography by Mel Koutchavlis
wood ear mushrooms, used in Asian cooking;. Photography by Mel Koutchavlis
Oyster mushrooms poke out of holes in plastic bin bags hanging in the tunnel;. Photography by Mel Koutchavlis
Photography by Mel Koutchavlis
Oyster mushrooms blooming in the railway tunnel;. Photography by Mel Koutchavlis
Dr Noel Arnold, the founder and owner of Li-Sun, with trays of freshly picked oyster mushrooms;. Photography by Mel Koutchavlis
Button mushrooms are picked and packed into boxes at the Mushroom Exchange.. Photography by Mel Koutchavlis
Chestnut mushrooms growing in jars – almost ready for picking;. Photography by Mel Koutchavlis
Workers at the Li-Sun tunnel pick shitakes;. Photography by Mel Koutchavlis
Swiss browns from the Mushroom Exchange at their peak;. Photography by Mel Koutchavlis
