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我在调查过程中遇到一些孩子，他们会陷入一种矛盾心态：一边害怕因为点赞数不高、没有融入“圈子”而被同学冷落，一边又对“加好友只为点赞、刷完赞就删除”的虚无规则感到厌倦。有孩子在社交平台怒批“这样的风气只会越来越差”，可当帖子意外走红，一句句“加吗老师”的邀约涌来时，他还是忍不住通过了更多好友申请——在“融入”与“清醒”之间，成年人尚且难以选择，更何况心智尚未成熟的孩子？
Industrial production of kanten (the Japanese name for agar, which translates as “cold weather” or “frozen sky”) began in Japan in the mid-19th century by natural freeze drying, a technique that simultaneously dehydrates and purifies the agar. Seaweed is first washed and boiled to extract the agar, after which the solution is filtered and placed in boxes or trays at room temperature to congeal. The jelly is then cut into slabs called namaten, which can be further processed into noodle-like strips by pushing the slabs through a press. These noodles are finally spread out in layers onto reed mats and exposed to the sun and freezing temperatures for several weeks to yield purified agar. Although this traditional way of producing kanten is disappearing, even today’s industrial-scale manufacturing of agar relies on repeated cycles of boiling, freezing, and thawing.
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