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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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For a head coach who spent 2025 setting, challenging or matching all-time USWNT records for capping players, that is a notable shift and it marks the next phase of the team’s World Cup preparation.
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The battle between the DOW and Anthropic raises two important questions: How will the Trump administration and AI giants work together going forward? And who is Michael, the man who is making decisions on behalf of the biggest AI customer on the planet?