The best prosciuttos and mozzarellas are from Italy. The best teas are from China. Why can’t anyone who wants to recreate the process anywhere they want? In a greenhouse? In a factory?
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Because there are so many factors in play with some products that it would be nearly impossible to recreate them all. Take Parmesan cheese for example, not only are there differences in the process, climate, and the cows that live in that region, but there are even certain bacteria that only grow on the grass the cows eat there that have an impact on the cheese that’s ultimately produced. Some organisms are easy to bring into an artificial environment and be cultivated by people. Yeast is so easy to cultivate that you can do it at home with a sourdough starter. On the other hand, plants like Wasabi are notoriously hard to farm, to the point where most wasabi you can buy is actually not real Wasabi. Wine is probably a good example of a product that we know how to control pretty well. By being selective about the region, climate, soil, etc., wine makers can influence the taste of wine a lot. But it’s probably never perfect, as there will always be smaller variables they can’t account for.
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