Bakso and satay made from mushrooms are among the new products at Jamur Borobudur. Photos: ALAN TEH
Puput Setyoko pushes the well-worn door and it swings effortlessly inwards, uncloaking a darkened interior illuminated only by a few rays of the late afternoon sunlight filtering dustily through slats in the thatched walls.
The single-storey shed begins to divulge its jealously guarded secret as eyes gradually get accustomed to the low-light environment. Arranged in neat rows on tiered wooden racks are brown polybags, some with noticeable whitish growth protruding from their tapered ends.
