There are many traditional foods in Europe. Japan has its own unique traditional food. In December 2013, Japanese food was registered as an intangible cultural heritage of the United Nations Educational, Scientific and Cultural Organization； UNESCO. This Japanese food was jointly featured by France and NHK and was reported on December 15, 2013 as follows. This is a traditional research and development of edible mold microorganisms, etc. not found in the world. Traditional European traditional foods that cannot be eaten without breaking the bitter nutrition, such as olives, grapes and apples, fruits (such as leaves, nuts, seeds and flowers), coffee, cocoa, dairy products, oil, vinegar, There are alcohols. Slightly known aseptic fermentation of olive anthrax, precious rot of grapes, penicillium of cheese, and tea leaves that passively change their taste positively or negatively. The present invention has not been reformed for a long time, such as fruits (olives, grapes, apples, etc.), tea (leaves, nuts, seeds, flowers, etc.), coffee, cocoa, dairy products, oil, vinegar, and / or Or, for traditional European foods, such as alcohol, using traditional edible fungal microorganisms and strawberry fruits that are not passive but active Furthermore, the present invention provides foods and methods that can be stored for a long period of time at room temperature in a water-containing state and can be used by various people.欧州等には多くの伝統食がある。また、日本には全く違った独自の伝統食がある。２０１３年１２月に、国連教育科学文化機関；United Nations Educational, Scientific and Cultural Organization； UNESCOの無形文化遺産に、和食が登録された。この和食は、フランスとNHKとが共同特集を組んで、２０１３年１２月１５日に次のように報道された。日本で独自に伝統的に苦難の試行錯誤の新規改革で作り出した、世界にない可食カビ微生物類等の伝統的研究開発である。昔からの欧州の伝統食に、苦い栄養を壊さないと食べられないオリーブやブドウやリンゴ等の果物や茶(葉やナッツや種子や花等)やcoffeeやcocoaや乳製品やオイルや酢やアルコール類などがある。受動的に、それらの味などを正や負に変化させるオリーブの炭疽菌やブドウの貴腐菌やチーズのPenicilliumや茶葉の無菌発酵がわずかに、昔から知られているのみである。 本発明は、昔から新規改革されてこなかったこれらの、果物（オリーブやブドウやリンゴ等）、茶(葉やナッツや種子や花等)、coffee、cocoa、乳製品、オイル、酢、及び/又はアルコール類など、欧州の伝統食に、受動的でなく能動的に、日本独自に作り上げた伝統の可食カビ微
