宜昌人对蜡梅的喜爱，印在了年年岁岁的记忆里。作为传统的年宵花，春节前后，郊区农民剪下自家的蜡梅花枝进城出售，很快就会销售一空。捧着造型独特的蜡梅花枝回家，选个好看的花瓶插上，淡淡的清香弥散开来，新春的氛围一下子就浓了。
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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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