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.
物产丰富的桃源村里，没有金钱逻辑，奉行“以物易物”，只有人与人相处的温暖和快乐。波波说：“我们希望把生活中细小的温暖，借由游戏，传达给游戏外的每一位玩家，让他们也能敞开胸怀，不吝啬自己的善意。”
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