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.
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那些炊帚都是高粱苗用铁丝绑成的。因为使用得久，有苗的一边已经被磨秃了，所以才叫它炊帚疙瘩。那种炊帚其实家家灶台上都有，刷锅用的。可孩子们更愿意到外面去“捡”。家里的东西再烂也是宝贝，谁都不会舍得往外拿。。关于这个话题，wps下载提供了深入分析
Автолюбителей предупредили о штрафе за неправильную тонировку14:52
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