In the heart of Kaohsiung, I discovered a group of 'soil experimentalists' living within the cracks of steel and industry. Their experiments are measured in years, layering the earth with the weight of time to cultivate true fertility. The richness of this land carries a biological weight that no price tag or market value can ever reflect. I wonder how we should truly define the value of our soil?

If soil is the 'treasure box' of flavor, what happens to our sensory world when that soil no longer exist? When tastes become flat and hollow, what is left of our culinary imagination? Step into the room and take a glimpse into the 'Soil Flavor Lab Journals' of these dedicated experimentalists.