野植風味有限公司
Update：2026/11/10
Industries
Main Industry
Content and Publishing
Main Product/Service
Our primary products and services include the professional publication *iá: Wild Plant Flavorology*, a 120-page professional guide to wild plant flavors that provides both a sensory and rational understanding of Taiwan's wild plants. Our scope of services encompasses wild plant flavor research, the development of culinary application technologies, and the promotion of Taiwan's native plant culture. Through our collaboration with 三玉號野草茶 (San Yu Hao Wild Herbal Tea), we offer wild herbal tea beverage development and food and agriculture education promotion services, while remaining dedicated to preserving Taiwan's native wild herb ecosystems. Integrating the practical experience of the Michelin Green Star restaurant EMBERS, we provide applications for indigenous cultural ingredients and sustainable dining solutions. Our target audience includes food and beverage operators as well as general consumers who prioritize environmental sustainability and have an interest in local Taiwanese culture.
The content above was translated by Ai
Founded Year
2024
Unified Business No.
93614496
Status
Active
Number of Employees
3
Total capital
700,000 (NT$)
Location of Company
Taiwan
, Taipei City
Company names, registration status, legal representatives, founding years, paid-in capital, registered addresses, and other details are sourced from business registration records maintained by Taiwan’s Administration of Commerce, Ministry of Economic Affairs. Exit status includes Emerging Stock Board listings, M&A, and IPOs. Information on overseas expansion is self-reported by startups.
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Note 2: Some company profiles and product/service descriptions are translated using AI and provided for reference only. In case of discrepancies or ambiguity, the original text prevails.
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About the Company
野植風味有限公司 was established in 2024 and is a publishing and cultural promotion company focusing on the research and application of Taiwanese wild plants. Co-founded by renowned chef Kuo Ting-wei (founder of EMBERS restaurant) and wild herb tea expert Su Li-chung, the company is dedicated to exploring the flavor potential of Taiwan's native plants, transforming wild plants from nature into the wonderful variations of civilization through techniques such as cooking, fermentation, candying, drying, and smoking. In May 2024, the company published its first professional book, *iá野植風味學*, which is named after the Taiwanese Hokkien word for "wild" (iá) and deeply explores the flavor characteristics and application methods of native Taiwanese plants such as fish mint, shell ginger, paper mulberry, bishop wood, alianthus prickly ash, and glue berry. Adhering to the concept of ecological sustainability, the company emphasizes environmental protection, promotes agricultural reform and the well-being of producers, and sources 90% of its ingredients from local native plants.
The content above was translated by Ai
