Nine metre high fungus!

Asian countries tend to have a more positive impression of the value of the fungi we all live with. While western foods tend towards use of yeasts (a non-filamentous fungus) to make breads and beverages, eastern foods make fuller use of filamentous fungi such as Aspergillus oryzae in the manufacture of Soy sauce and other foods. It is not so surprising then that it is in the east that an