So this just crossed my head. We soak dry food, nori and even frozen food in various liquids (garlic, aminos, vitamins, etc). If we go back to middle school science and recall the principle of dilution wouldn’t our soaks just drift away? For example if I soak dry nori in garlic for 15 minutes and then stick it in the tank wouldn’t water flow in to replace the garlic to equalize the concentration of garlic both inside and outside the nori?