2026-02-27 00:00:00:03014251110http://paper.people.com.cn/rmrb/pc/content/202602/27/content_30142511.htmlhttp://paper.people.com.cn/rmrb/pad/content/202602/27/content_30142511.html11921 十四届全国人大常委会第二十一次会议分组审议全国人大常委会工作报告稿
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.
，这一点在搜狗输入法下载中也有详细论述
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Игорь Дмитров (Редактор отдела «Россия»)