Unai Emery has seen most things in this game but he has never won at Wolves. In three and a half years at Villa, he has lost two and drawn one of his three games at Molineux. Twelve months ago they lost this fixture 2-0 and this week Emery shared his poor record to stress the difficulty of the challenge facing his side, particularly given they have won just one of their past five matches in all competitions. Emery even mentioned his visit to Wolverhampton with Arsenal in 2019, when his team trailed 3-0 at half-time and lost 3-1. For Emery, there is no better time to break his duck, with the schedule dictating that Villa could move nine points clear of fifth-placed Chelsea, who visit Villa on Wednesday, before Liam Rosenior’s side travel to Arsenal on Sunday. Victory would enhance Villa’s chances of returning to the Champions League but also pile pressure on direct rivals. Ben Fisher
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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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