尽管如此，在夜总会赚钱也比理发店容易得多，也多得多。每晚，她的任务是安静地坐在客人身边，只要一只手搭在客人腿上略表温柔，她就可以整晚发呆、不说话。只有在啤酒溢出杯子的时候，她会拿一块毛巾垫在杯子底下。只要陪客人坐上3小时，她就能赚到500块。
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Although some of you may consider this practice excessive, food suppliers and manufacturers adhere to the policy of tracing their products because bacteria such as E. coli and Salmonella have been found in packaged foods. In addition, there have been isolated cases where dangerous allergens such as peanuts have accidentally been introduced into certain products.
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.
Debugging this was interesting enough that I wrote a full separate blog about it, but I’ll summarize here.