Before meeting Sasuke Uchiha, Kimimaro’s body was what he craved the most, before his body became sick and Orochimaru was unable to undergo the process of reincarnation. So what is so special about Kimimaro’s body that Orochimaru once considered as the first choice? Kimimaro is the sole survivor of the Kaguya clan, a clan of warlike, murderous people. As a tradition, they have no strategy in battle, but instead prefer to overwhelm the enemy with sheer strength and numbers. The warriors of this family all have terrible strength, barbaric personality, ready to fight to the death without ever giving up. It can be said that they were once one of the strongest clans in the shinobi world. So what can scare them? That was the power of their clan, the Bloodline Limitation called Shikotsumyaku. Although the Bone Vein was the strength of this clan, the number of people who could possess it was extremely small and Kimimaro was the only one at that time who could use that Kekkei genkai. When it awoke in Kimimaro, the members of the Kaguya clan (including his father) were so frightened that he locked him in a cage and only released him when needed in battle. Therefore, he was the one whose strength far surpassed the other members of the clan, in other words, the strongest of the Kaguya clan. Due to the carelessness of the Kaguya clan, they were ambushed and killed by the Mist village. Bone Vein allows the user to manipulate their own bone structure for use in combat. With the ability to manipulate osteoblasts and osteoclasts, Kimimaro has complete control over the depletion of calcium in his bones, meaning he can regulate the stiffness and plasticity of his bones. As a result, Kimimaro once claimed that his bones are stronger than tempered steel, making them extremely dangerous weapons and enhancing his defenses. Not even Rock Lee’s magic and Gaara’s sand could hurt him. In contrast, his bones are hard enough to penetrate Gaara’s supposed “defensive” sand. During close combat, Kimimaro will launch spikes from his skeleton from various points on his body. This offensive-and-defensive tactic prevents any opponent from attacking indiscriminately, leaving him wounded if he dared to hit him directly. If he breaks through that defense, Kimimaro can continue to grow bones right where the enemy attacks, leaving him without showing any openings. With the ability to create bones, Kimimaro seems to hold an unlimited arsenal of weapons with him. Both can hit long range by launching bones like bullets, and can hit close with extraordinary taijutsu. Kimimaro is even capable of creating a forest out of giant flat bones. With this move, the ability of the opponent to dodge is very difficult. Thanks to the Bone Vein, Kimimaro was so strong that he was able to defeat all of the remaining four members of the Sound Five, even though they were teaming up at the time. Even near death, his presence was enough to frighten an egotistical like Tayuya. If it weren’t for the serious illness, Kimimaro would probably have taken the lives of all three including Naruto, Rock Lee and Gaara. Orochimaru’s reincarnation ninjutsu allows him to not only take away his target’s lifespan, but also usurp their full abilities, including the Kekkei genkai. Thus, Orochimaru knew how powerful Kimimaro’s abilities were and couldn’t resist his body. If he had reincarnated into your body, he would have possessed the Corpse Bone Vein and wielded unprecedented power. Fortunately, that never happened.

Clam soup cooked with star fruit Meanwhile, reading through many sour and spicy soup recipes – a simple Chinese style, only one recipe emerges “Tran Giang incense” – Tran Giang fragrant vinegar. Thai spicy and sour soup recipes are filled with a sour substance tom yum, in which the only acidic ingredient is lemon juice. Le Nguyen Thuc Quyen, a longtime friend of America, commented: “Thai people are also very acidic. Cookbooks written in English are mainly aimed at the US market, so they write about the basics that are easy to make, using the basic ingredients that can be found in American supermarkets. ” It makes sense! Want to know more about that, you must go look in their culinary history.
Among the sour soups I’ve tried, my favorite is the star fruit soup. Starfruit cooked with sea fish or shellfish, snails for a mild, sour taste. So sour enough that we can drink all the water a few breaths without having time to eat the clams and fish cooked with starfruit in a bowl of soup. Starfruit is an easy ingredient to find. But Saigon is very ironic. One day I bought a bunch of small clam, went to find star fruit, I didn’t have. One day, I bought four star fruit fruits, priced at a total of 5,000, so I bought clam, so I cooked it with Goby. Called temporary, not equal to cooking clam. Shellfish really has martial arts, does not eat anything, just lies day after month to absorb water to filter microorganisms, but live, tastes better than fish. Hearing about star fruit soup, Mr. Nguyen Epal, who lives in Can Tho, specializes in supplying Hue products to the Western restaurant, supported his version: “The sweet and sour taste of starfruit cook with dishes Tam Giang broken fish and fish sauce with copper fish sauce made from pinfish, adding a few green siamese chili fruit is indescribably delicious. ” That country probe is really famous. Hue people also cast pancakes with this fish! Once invited to eat vermicelli, I tasted the sour taste of the fruit for the first time, clearly not knowing what the sour taste of the fruit was. Nguyen Manh Toan, the chef cooking that dish, said: “It is the vertical fruit ordered outside of Hanoi. There is also a sale at Tien Thinh restaurant next to pho Hoa. ” Along is sour fruit growing wild in the Northwest mountainous region, finding it more elaborate than star fruit. The sour substances in Vietnamese cuisine in the Northwest are vertical, there are also vegetarian fruits, sour ears. It’s hard to experience it all. Outsiders often cook sour soup with pork. Such as crocodile soup cooked with pork ribs and sour soup with green pineapple cooked with minced pork popular of Hanoi people. There is also a cooked chicken dish. People in the central and southern regions prefer chicken cooked with giang leaves. The sour taste of the giang leaves is “harsh” than the sour taste of vinegar, if we ignore the overdose of seasoning. Places with wineries like Go Vap and Cu Chi, have chicken dish cooked with wort. The West is famous for its sour chicken cooked with cork / cork, fruit / sensory leaf. These are the trees that grow wild in the river region. More sophisticatedly, they also cook with guava, to seek the flavor of guava. The process of collecting Vietnamese sour substances, with the significant contribution of Facebook friends. When I posted on my site, I found the number 20. When I put the pen to write the number to 29, I received via messenger a picture of the strange fruit, which looked like a Northwest mountain sour fruit. , and was asked “what fruit do you know?” Said probably ground fruit. Disappointment. Christine Le, living in Japan, explained: “That boat is from my hometown, planted in the ancestral land of Long Ho (now Vung Liem). Sour and delicious, I added my 20 acidic substances. ” You are speaking based on the amount I ask for more suggestions on Facebook. The next day, Facebook friends added: rock plum, mulberry mulberry, leaf beetle, tamarind leaves, healthy leaf, jackfruit leaves. Usually Central and Southern people, except for chicken, cook less sour soup with pork but cook with seafood. In part, they have a long coastline in the Central region and a lot of rivers and canals in the South, with rich products. The sour substance drowns out the fishy smell in part, honoring the umami (sweetness of meat) in half. Biochemist Vu The Thanh explained further: “Starfruit cooked with clams may be due to the pH helping to release the umami taste in the clam.” East and West argue over flavors. East according to China, thinks there are five flavors – sour, sweet, bitter, salty and spicy; West accepts only four. Spicy is not a taste. The Japanese invented a new taste in seafood called umami. Since then, monosodium glutamate has been invented. East and West both recognize this position. The most sour is the chopped dried young mango. One afternoon, casually walking into a countryside across a canal in Cao Lanh, saw some nibs drying a thinly chopped fruit. We asked, is it new or if people take advantage of the fallen mango as a sour agent to eat in the hot season in the house. We asked to buy, they were confused because “they do not sell at any time. How to sell. Then they sold tens of thousands of big bags. Only three slices of small mango makes the soup bowl more sour than Hoạn Thu! Collection of Vietnamese sourcing substances: Sauerkraut, pickled young pickles, pickled bamboo shoots, fruit / cork / guava, pineapple, tomato, vegetarian fruit, clump of fruit, toad leaf, vertical fruit, tamarind fruit / leaf, pineapple, Giang leaf, fruit, vinegar, star fruit, pineapple, crocodile, kumquat, sour ear, dried young diamond, mango, cashew, sour tea, lemon juice, lime juice Lemongrass, passion fruit juice, batch / vinegar, wort, rice vinegar / coconut / apple / grape juice, plum, mulberry fruit, beetle (silk), healthy soup, tamarind leaf, jackfruit leaves