Manchurian Wild Rice produces an edible stem portion called "Water Bamboo Shoot". Under suitable environmental conditions, the fungus Ustilago esculenta releases growth hormones inside the new stem of Manchurian Wild Rice, stimulating cell proliferation that causes the stem to swell. This forms a white, crispy, juicy gall (i.e. "Water Bamboo Shoot"). Manchurian Wild Rice that is not infected by this fungus will not develop these edible “shoots”.