MUZAN😩😭| Demon Slayer Season 4 Episode 7 REACTION!
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- เผยแพร่เมื่อ 7 ก.พ. 2025
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Intro/Outro Song: Music track: Rose Water by massobeats
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About Me:
Name: Alaysha
Age: 27 Scorpio Queen :)
From: Dallas Tx
Thank you for reacts to many J animes.
The beginning of the end of "Kimetsu" has finally come. Something amazing will happen next.
By the way.
This time, Ohagi appeared. So I would like to introduce continue with the story of rice.
Ohagi is made by steamed Mochi rice with sweet bean paste.
Mochi rice has been made since the Jomon period and was originally a food offered to the gods on festivals.
Later it was used as a sweet for the aristocrats. For that reason, even today, it is customary to eat mochi at festivals such as New Year's Day all over Japan.
Each region has 2-3 specialty varieties. and just like rice, the flavor and texture also differ by production area, with about 137 brands.
Representative regions with high Mochi rice production are Hokkaido, Saga, Niigata, Iwate, and Kumamoto.
Variety :
"Koganemochi" This variety is said to be the best variety of Mochi rice, and is produced in 5 prefectures nationwide.
They are characterized by their white color, good flavor, smooth taste, sticky, and firm and chewy
Above all Niigata Prefecture Koganemochi is a prefecture-recommended variety, and is a Mochi rice that is favored by professional chefs nationwide.
"Hiyokumochi" Produced only in Kyushu, it is strong elasticity, fine texture, strong sticky, has a refined sweetness, does not fall apart easily when boiled, and does not become hard even after cooking.
So, it is not only for mochi, for red rice and steamed rice, and can be used in a wide range of dishes.
Above all Saga Prefecture is called "Saga Yoka Mochi" and is a prefecture-recommended variety.
"Hime-no-mochi" A variety produced in 13 prefectures nationwide, mainly Iwate and Chiba, and is especially a lot of production.
It was a born as a successor of Koganemochi, and is one of the high-quality mochi rice. Characteristic is rich flavor, smooth texture, elasticity and light flavor, making it suitable for Japanese sweets such as Ohagi and Sakura mochi,
"Hakucho Mochi" Produced only in Hokkaido. Strong sticky, good quality, resistant to cold and retains softness for a long time even after cooling. So, it can be used for Daifuku and Ohagi. It is popular as a Mochi rice of Hokkaido, and Nayoro City is the number one mochi rice producing area in Japan. Also this Mochi rice can be cooked in a rice cooker without a steamer.
"Wataboushi" - Along with Koganemochi, it is a recommended variety in Niigata Prefecture and is produced only in Niigata. It is named wataboushi (cotton hat) because it is white like a snow hat and has a fluffy texture. Even when made into mochi and baked, it retains its soft and plump texture, and you can enjoy its slight sweetness and chewy.
Thank you so much!!! Love all the information ☺️