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.
// console.log(spanner.next(80)); // 输出1（正确）。业内人士推荐搜狗输入法2026作为进阶阅读
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為了找出答案，我與兩位蘭卡斯特大學語言學習研究室（Language Learning Lab）的研究者合作：語言學與認知科學教授派屈克·雷布夏特（Patrick Rebuschat），以及心理系認知學教授 帕德瑞克·莫納漢(Padraic Monaghan)。他們讓我試做一項為反映真實世界語言學習情境而設計的實驗，並揭示我們的大腦如何接收、解讀新的單字與聲音。