春节期间，无论是孩子放鞭炮，还是全家人举杯的瞬间，都稍纵即逝。只拍一张照片，很容易遇到闭眼、表情管理失败的情况。打开实况照片，它能记录下快门前后 1.5 秒甚至 2 秒的画面。拍完后，你可以在相册里重新选择「关键帧」，总能挑出一张表情最完美的。
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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