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.
Additional reporting by Danielle Kaye and Pritti Mistry
，更多细节参见51吃瓜
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Алексей Гусев (Редактор отдела «Спорт»)
The team looked for more clues. And that is when they realised something as mundane as the exposed brick wall in Lucy's bedroom could give them a lead.