Microbiologists have been growing microbes on agar plates for nearly 150 years, but agar’s discovery dates back to a happy accident in a mid-17th-century kitchen. Legend has it that on a cold winter day, a Japanese innkeeper cooked tokoroten soup, a Chinese agar seaweed recipe known in Japan for centuries. After the meal, the innkeeper discarded the leftovers outside and noticed the next morning that the sun had turned the defrosting jelly into a porous mass. Intrigued, the innkeeper was said to have boiled the substance again, reconstituting the jelly. Since this discovery, agar has become a staple in many Japanese desserts, from yokan to anmitsu.
Москвичи пожаловались на зловонную квартиру-свалку с телами животных и тараканами18:04
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32歲的「資深粉絲」馮緯丞，至今已第四年觀看直播，他說最喜歡看網友在聊天室創作「諧音梗」，並用時事話題對應《甄嬛傳》的劇情。