#Matsu Kibo
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YBF fanart!!
I won't get tired anytime soon of making art for my muse Gyu; this art is made for the fanfic created by the wonderful and perfect @mrsshabana 💚; with the inspirations made in the art of another incredible person @greensimp 🍒
I hope you like it!! I took a short break because of a lot of things to do, but I always end up coming back and making more fanarts 🫡
(I changed my oc's skin, just for a few reasons, I liked it better this way) (ФωФ)🪻
real images of Matsu at the show:
#demon slayer#gyutaro#gyutaro shabana#kimetsu no yaiba#digital illustration#kny#gyutaro x oc#kny oc#oc#mk.art#demon slayer oc#kimetsu no yaiba oc#demon slayer fanart#oc x canon#Gyutaro x Matsu#Matsu Kibo
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8 Japanese foods you’ve probably never heard of
(CNN)When it comes to Japanese food, we all know the basics: Sushi. Ramen. Curry. Gyoza.
But then there are all those regional variations and specialties unique to each prefecture, many of which have yet to make their mark on global menus.
Tohoku, the northernmost region of Japan’s Honshu island, is particularly ripe for culinary exploration.
Japan food expert Elizabeth Andoh is the author of the book “KIBO — Brimming with Hope,” a collection of recipes and stories from Tohoku.
It was published following the 2011 Japan earthquake, with portions of the proceeds donated to recovery efforts.
Five years on, the beautiful mountainous region is welcoming visitors again, giving us more reason than ever to explore its cuisine.
The following KIBO excerpts highlight eight Japanese specialties that are popular in Tohoku. Entries have been edited for length.
1. Shiso maki: Walnut-miso stuffed shiso leaves
The Tohoku region is justly famous for its walnuts — large, meaty orbs that produce an incredibly rich, aromatic paste when roasted and crushed — and its miso — a full-bodied, red fermented soybean paste.
In this dish, the two local champions combine with toasted sesame to make an addictively tasty filling for shiso leaves.
Some Tohoku chefs will add a spicy spark to the sweet-and-salty miso mixture by adding a pinch of fiery shichimi togarashi (seven-spice blend) to the filling.
In the summertime, when fresh shiso grows in abundance, nuggets of the nutty filling are wound in the herb’s aromatic leaves before being lightly seared in sesame oil.
These stuffed leaves are terrific with an icy beer, chilled sake or hot green tea.
2. Hittsumi-jiru: Pinched noodle soup with pork
Salted, pressed rice sandwiches — onigiri — are easy to pack up, transport and eat, making them a substantial, satisfying finger food.
Most are shaped into triangles, though logs called tawara, or “rice sheath,” and balls are also common.
Plain, white rice stuffed (like a sandwich) with a filling is the norm, but maze gohan (cooked rice that has been tossed with other cooked foods) is also used in making onigiri.
Rice “sandwiches” are usually wrapped with strips of nori (laver), though onigiri are sometimes slathered with miso or brushed with soy sauce and grilled.
These are called yaki onigiri, or grilled pressed-rice.
7. Matsu no mi shira ae, kaki utsuwa: Persimmons stuffed with fall fruits in pine nut tofu sauce
Many food cultures scoop out juicy melons and citrus fruits then serve the fruit, cut into bite-sized pieces, in the hollowed-out shell.
Yamadera: 1,015 steps to one of Japan’s most beautiful temples
In Japan, persimmons are used in a similar fashion.
The carved-out shell becomes an impressive cup in which the diced persimmon is served on its own or in combination with other fall fruits — grapes, pears, crisp apples — that have been doused with a classic sauce of pine nuts and tofu called shira ae.
To make the creamy sauce, some cooks merely mash tofu and season it with a drizzle of mirin (sweet rice wine) and a drop of usukuchi shoyu (light-colored soy sauce).
Others will blend mashed tofu with sweet, pale miso or a spoonful of rich sesame paste.
In the Tohoku region, many cooks add toasted, crushed pine nuts to enhance their rendition of shira ae.
8. Shake no kobu maki: Salmon-stuffed kelp rolls
Kelp, rolled into neat diploma-like scrolls and tied with edible gourd ribbons, are enjoyed throughout Japan, especially during the New Year holidays.
The classic Tohoku version stuffs the rolls with migaki nishin, a cured and dried herring.
They’re enjoyed as appetizers during the holidays in the Tohoku region, paired with celebratory sake, or served clustered together as a side dish at dinnertime.
This article was originally published in 2016.
from All Of Beer http://allofbeer.com/2017/09/28/8-japanese-foods-youve-probably-never-heard-of/
from All of Beer https://allofbeercom.tumblr.com/post/165821862292
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8 Japanese foods you’ve probably never heard of
(CNN)When it comes to Japanese food, we all know the basics: Sushi. Ramen. Curry. Gyoza.
But then there are all those regional variations and specialties unique to each prefecture, many of which have yet to make their mark on global menus.
Tohoku, the northernmost region of Japan’s Honshu island, is particularly ripe for culinary exploration.
Japan food expert Elizabeth Andoh is the author of the book “KIBO — Brimming with Hope,” a collection of recipes and stories from Tohoku.
It was published following the 2011 Japan earthquake, with portions of the proceeds donated to recovery efforts.
Five years on, the beautiful mountainous region is welcoming visitors again, giving us more reason than ever to explore its cuisine.
The following KIBO excerpts highlight eight Japanese specialties that are popular in Tohoku. Entries have been edited for length.
1. Shiso maki: Walnut-miso stuffed shiso leaves
The Tohoku region is justly famous for its walnuts — large, meaty orbs that produce an incredibly rich, aromatic paste when roasted and crushed — and its miso — a full-bodied, red fermented soybean paste.
In this dish, the two local champions combine with toasted sesame to make an addictively tasty filling for shiso leaves.
Some Tohoku chefs will add a spicy spark to the sweet-and-salty miso mixture by adding a pinch of fiery shichimi togarashi (seven-spice blend) to the filling.
In the summertime, when fresh shiso grows in abundance, nuggets of the nutty filling are wound in the herb’s aromatic leaves before being lightly seared in sesame oil.
These stuffed leaves are terrific with an icy beer, chilled sake or hot green tea.
2. Hittsumi-jiru: Pinched noodle soup with pork
Salted, pressed rice sandwiches — onigiri — are easy to pack up, transport and eat, making them a substantial, satisfying finger food.
Most are shaped into triangles, though logs called tawara, or “rice sheath,” and balls are also common.
Plain, white rice stuffed (like a sandwich) with a filling is the norm, but maze gohan (cooked rice that has been tossed with other cooked foods) is also used in making onigiri.
Rice “sandwiches” are usually wrapped with strips of nori (laver), though onigiri are sometimes slathered with miso or brushed with soy sauce and grilled.
These are called yaki onigiri, or grilled pressed-rice.
7. Matsu no mi shira ae, kaki utsuwa: Persimmons stuffed with fall fruits in pine nut tofu sauce
Many food cultures scoop out juicy melons and citrus fruits then serve the fruit, cut into bite-sized pieces, in the hollowed-out shell.
Yamadera: 1,015 steps to one of Japan’s most beautiful temples
In Japan, persimmons are used in a similar fashion.
The carved-out shell becomes an impressive cup in which the diced persimmon is served on its own or in combination with other fall fruits — grapes, pears, crisp apples — that have been doused with a classic sauce of pine nuts and tofu called shira ae.
To make the creamy sauce, some cooks merely mash tofu and season it with a drizzle of mirin (sweet rice wine) and a drop of usukuchi shoyu (light-colored soy sauce).
Others will blend mashed tofu with sweet, pale miso or a spoonful of rich sesame paste.
In the Tohoku region, many cooks add toasted, crushed pine nuts to enhance their rendition of shira ae.
8. Shake no kobu maki: Salmon-stuffed kelp rolls
Kelp, rolled into neat diploma-like scrolls and tied with edible gourd ribbons, are enjoyed throughout Japan, especially during the New Year holidays.
The classic Tohoku version stuffs the rolls with migaki nishin, a cured and dried herring.
They’re enjoyed as appetizers during the holidays in the Tohoku region, paired with celebratory sake, or served clustered together as a side dish at dinnertime.
This article was originally published in 2016.
Source: http://allofbeer.com/2017/09/28/8-japanese-foods-youve-probably-never-heard-of/
from All of Beer https://allofbeer.wordpress.com/2017/09/28/8-japanese-foods-youve-probably-never-heard-of/
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8 Japanese foods you’ve probably never heard of
(CNN)When it comes to Japanese food, we all know the basics: Sushi. Ramen. Curry. Gyoza.
But then there are all those regional variations and specialties unique to each prefecture, many of which have yet to make their mark on global menus.
Tohoku, the northernmost region of Japan’s Honshu island, is particularly ripe for culinary exploration.
Japan food expert Elizabeth Andoh is the author of the book “KIBO — Brimming with Hope,” a collection of recipes and stories from Tohoku.
It was published following the 2011 Japan earthquake, with portions of the proceeds donated to recovery efforts.
Five years on, the beautiful mountainous region is welcoming visitors again, giving us more reason than ever to explore its cuisine.
The following KIBO excerpts highlight eight Japanese specialties that are popular in Tohoku. Entries have been edited for length.
1. Shiso maki: Walnut-miso stuffed shiso leaves
The Tohoku region is justly famous for its walnuts — large, meaty orbs that produce an incredibly rich, aromatic paste when roasted and crushed — and its miso — a full-bodied, red fermented soybean paste.
In this dish, the two local champions combine with toasted sesame to make an addictively tasty filling for shiso leaves.
Some Tohoku chefs will add a spicy spark to the sweet-and-salty miso mixture by adding a pinch of fiery shichimi togarashi (seven-spice blend) to the filling.
In the summertime, when fresh shiso grows in abundance, nuggets of the nutty filling are wound in the herb’s aromatic leaves before being lightly seared in sesame oil.
These stuffed leaves are terrific with an icy beer, chilled sake or hot green tea.
2. Hittsumi-jiru: Pinched noodle soup with pork
Salted, pressed rice sandwiches — onigiri — are easy to pack up, transport and eat, making them a substantial, satisfying finger food.
Most are shaped into triangles, though logs called tawara, or “rice sheath,” and balls are also common.
Plain, white rice stuffed (like a sandwich) with a filling is the norm, but maze gohan (cooked rice that has been tossed with other cooked foods) is also used in making onigiri.
Rice “sandwiches” are usually wrapped with strips of nori (laver), though onigiri are sometimes slathered with miso or brushed with soy sauce and grilled.
These are called yaki onigiri, or grilled pressed-rice.
7. Matsu no mi shira ae, kaki utsuwa: Persimmons stuffed with fall fruits in pine nut tofu sauce
Many food cultures scoop out juicy melons and citrus fruits then serve the fruit, cut into bite-sized pieces, in the hollowed-out shell.
Yamadera: 1,015 steps to one of Japan’s most beautiful temples
In Japan, persimmons are used in a similar fashion.
The carved-out shell becomes an impressive cup in which the diced persimmon is served on its own or in combination with other fall fruits — grapes, pears, crisp apples — that have been doused with a classic sauce of pine nuts and tofu called shira ae.
To make the creamy sauce, some cooks merely mash tofu and season it with a drizzle of mirin (sweet rice wine) and a drop of usukuchi shoyu (light-colored soy sauce).
Others will blend mashed tofu with sweet, pale miso or a spoonful of rich sesame paste.
In the Tohoku region, many cooks add toasted, crushed pine nuts to enhance their rendition of shira ae.
8. Shake no kobu maki: Salmon-stuffed kelp rolls
Kelp, rolled into neat diploma-like scrolls and tied with edible gourd ribbons, are enjoyed throughout Japan, especially during the New Year holidays.
The classic Tohoku version stuffs the rolls with migaki nishin, a cured and dried herring.
They’re enjoyed as appetizers during the holidays in the Tohoku region, paired with celebratory sake, or served clustered together as a side dish at dinnertime.
This article was originally published in 2016.
from All Of Beer http://allofbeer.com/2017/09/28/8-japanese-foods-youve-probably-never-heard-of/
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I couldn't stop myself from drawing Gyutaro as fast as I could, even if my arm fell off I would do it again. every second planning this outfit for him was worth it😮💨💚
Even though the Valentine's Day special was made only with female characters, what's the problem with including the baby girl? he deserves to be included🗣🗣‼️‼️
(if anyone wants to use it for any purpose, please let me know; and credit too, thank you pokies for seeing my posts)
#demon slayer#gyutaro#gyutaro shabana#kimetsu no yaiba#kny#digital illustration#gyutaro x oc#oc#kny oc#mk.art#Matsu Kibo#Gyutaro x Matsu#oc x canon
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I had completely forgotten that today was Easter, so forgive me for not being able to make a chibi for Gyutaro too🥺
I'm still cooking more content, just a little patience, I do everything on my cell phone, I only have him as my partner🫡
Today's is a country lolita, to match the bunnies🤓❤️🤏
the next art will have Gyu, I give my word🗣🗣🔥🔥
I'm going to post the speedpaint of this one because it was the first one I managed to do completely without a base, I feel like it's an evolution.If you want to use it as a base or reference, you can
#demon slayer#kimetsu no yaiba#kny#gyutaro#digital illustration#kny oc#mk.art#gyutaro x oc#Matsu Kibo
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I finally made my dream come true since 2021, I gained so much power when I learned to draw. It was difficult to replicate the colors, I had to redo Gyutaro from scratch, as the quality was frighteningly bad 🤭💚
but everything went well
#demon slayer#gyutaro#gyutaro shabana#kimetsu no yaiba#kny#digital illustration#gyutaro x oc#oc#kny oc#mk.art#gyutaro x matsu#Matsu Kibo
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I appeared again!! I made some small drawings related to the last fanfic I published (there will be more soon, I just have to make sure they are the way I would like), placing my oc as the protagonist 💚🥺
And with my permission, you can draw over mine, put your own oc where I put mine, it's just some silly drawings, and I would like you to have fun (of course, giving credit, I won't be bothered in any way)
these are some of my favorite parts🤏💕
#demon slayer#gyutaro#gyutaro shabana#kimetsu no yaiba#kny#digital illustration#gyutaro x oc#kny oc#oc#mk.art#oc x canon#Gyutaro x Matsu#Matsu Kibo
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a little treat for you (for me too ;p), I've been having some problems coming up with ideas to draw, and then a comic appeared on my tiktok fy, from Genshin Impact, with two characters, I couldn't find it the artist, so I won't be able to credit it (but as soon as I find it I'll post it!)
their dynamic is like that for me, and I love them both 🥺🤏💚
#demon slayer#gyutaro#gyutaro shabana#kimetsu no yaiba#kny#digital illustration#gyutaro x oc#oc#kny oc#mk.art#gyutaro x matsu#oc x canon#Matsu Kibo
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It's like him to do skin care, but he doesn't know exactly how, and he doesn't talk about it, in my mind part of it is out of shame, and the other out of envy of people with perfect skin who don't need to do it.
he's just, perfect 😭🤏
#gyutaro#gyutaro shabana#gyutaro x oc#oc#kny#kimetsu no yaiba#demon slayer#mk.art#Gyutaro x Matsu#Matsu Kibo
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Since KNY recently released Valentine's Day arts, I made my own including my OC; God, it was horrible trying to find a template for the background, so I made it myself, and I'll leave it there so you can use it if you want 💚
Besides, I was kind enough to put Matsu in lolita fashion, I ruined my sanity; but in the end I'm reaping my fruits, and it's just as I imagined😮💨🍓
I know it's hard to find good quality stuff from kny chibis, so I'm going to contribute in my own way; I'm going to make one for Gyutaro too, but after that, I'm exhausted🏃
anyway, happy valentine's day to you my pokies!! 🥺💕
#demon slayer#kimetsu no yaiba#kny#digital illustration#oc#kny oc#mk.art#Matsu Kibo#demon slayer oc#ds oc
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•KimetsuOlymp AU
After so long cooking, here is my dish delivered to you. This is an AU (alternative universe) involving the Greek mythology of Olympus. I will remind you that the relationships between characters do not follow those of the gods of mythology 🤏🤓
I really liked it, it was fun and I hope it's to your liking, any mistake, spelling or coherence, I apologize ‼️
Maybe I'll write something about it, I just need time, I'm a born procrastinator
●How was it conceived? (and how he is Ume's brother)
(Purahahime is a name invented to refer to Gyutaro and Ume's mother)
The Purahahime was a woman of low status on Olympus, she could live her life without worries, but she craved too much to be praised by a good-looking God. She wanted to impress him anyway, she was nothing extraordinary, so she decided to have a child, even if it wasn't his, if it was strong enough it would definitely attract attention, that all the deities would know its name. She tried several times before Gyutaro began to be prepared, in better words, cursed, with the most diverse plagues so that his abilities would go to the limit, without thinking about what his body would end up looking like. The result of the various experiments, it was already a miracle that he was able to be born, but his appearance was deplorable, like a dark and soft amalgam.
Purahahime didn't see the value in him, she considered killing him, but he was too strong for her unhappiness (or happiness?). Not ending his life proved advantageous, as it worked, the man believed that the reason for Gyutaro's strength was his mother's womb, even if it was grotesque. Thus, Ume was conceived, unfortunately unlike her brother she was born stunning, even as a child deities stopped their work to appreciate her, but she was weak compared to her brother, which angered her parents, neglecting them both.
Eventually Purahahime was killed by the man she loved, he believed he had been tricked into blaming her for his daughter's weakness. Currently he has found other women, not bothering to look at any of the children. Gyutaro initially felt envious, surely if he had that smooth skin or that white hair he would be congratulated just for being born. But she won his heart, since they share the same cruel blue eyes (Gyutaro has them, but normally keeps his haunting eyes, with yellow sclera and green irises with red interior), they are miserable, just like her and him, so that he decided to take care of her.
•What type of role does he perform?
Gyutaro is the God of iron, he would be perfect for a guard due to his strength, but he preferred it this way. Being the most skilled craftsman Olympus has ever seen, his story of suffering, humiliation and hard work teaches that not all Greek gods had that gentle life on Olympus.
●What is his relationship with the others on Olympus?
He detests several people, especially Tengen, the God of wine and parties, he continually throws his festivities that for Gyutaro feel like the ground is shaking, his sensitive ears making his head pound in pain, making it impossible for him to work. Also due to envy, he is always surrounded by his three wives in addition to the countless number of nymphs and goddesses who aspire to the position of “wife number four”, in his words.
Tanjiro, the son of the Sun, just how he screams irritates him a lot, but he doesn't hate him, it's just unpleasant how he always manages to break the divine artifacts that Gyutaro prepares with so much care, the way Tanjiro is always friendly and always smiling is intimidating too , his eyes seem to stare into Gyutaro's soul, he would destroy him if Tanjiro's younger sister wasn't Ume's close friend.
Ume, she uses the pseudonym of several names, but Daki is the most used, she is considered the concept of beauty. Gyutaro loves his sister, but he can't help but think that she was drawn with care by the gods and looks like he was a sketch made by a boar with a brush in his hand. Raising her was a difficult task, but he made sure she lacked nothing, if she felt hungry, would he hunt, new clothes? he steals and sews until she feels satisfied. Even when she blossomed into the beautiful flower she is, she never left her brother out of her life, insisting that he accompany her to parties and speaking highly of him to everyone he interacts with, even if he feels anxious about the attention she brings. , usually hiding on benches behind the pillars, just enjoying wine.
Obanai and Mitsuri, they are always together since they date. Gyutaro likes Obanai, his hair full of snakes managed to make them identify with each other, in addition to the various types of exotic requests he makes, such as pure pure ornaments for his loved one. Mtsuri talks to him when Gyutaro visits Obanai, sometimes trying to marry him, which doesn't work, to the point where he started to reject her, but appreciates her good intentions.
He has some other relationships, but he doesn't keep in touch with them, as he doesn't usually leave his work area, which is also his home.
●How does his body work?
It seems difficult, but the parts harmonize complicatedly, curved horns like those of a buffalo, to protect its bat ears, which are super sensitive to sounds, but this makes its head weigh too much, having to cut them frequently until they grow back to the point of bothering him.
His ears accurately hear everything around him, especially the tinkling of metal, knowing whether or not it is of good quality, he has learned to recognize the sound of people and other creatures and differentiate them. Sometimes they turn them down to muffle the sound, partially working.
His eyes have this monstrous tone, despite having them normal, blue and white sclerae, but they are sensitive and do not see in the dark as he likes, his usual green and red eyes imitate those of reptiles and cats, he hates light, he feels like he is going go blind if you stay in the sun.
Legs are heavy, being mixtures of several types of animals, being fast and strong, but heavy, he avoids moving, as it leaves him exhausted and sore.
An amusing detail is that because of this large amount of blood mixture involving bovine animals, when he feels irritated he unconsciously drags his feet on the ground like a bull
He has a small snake tail, Chioi, a black snake with purple eyes, he has deceptive abilities, disturbing the senses of anyone who looks at him, he loves to pretend to have five heads like a hydra, people's look of terror makes them both laugh.
His blood has a corrosive poison, protect yourself under your fingernails, but if his blood is ingested it will have the same effect.
Gyutaro has a deformed body from birth, but he eats little of everything his body needs, leaving him weak. However, he eats “enough” to stay upright and working.
It's the same things said above, but in image form, I thought it was super cute and decided to keep it🫡‼️
and of course, my oc Matsu no au, they are my babies‼️‼️‼️
#demon slayer#kimetsu no yaiba#kny#gyutaro#digital illustration#gyutaro shabana#kny oc#mk.art#oc#gyutaro x oc#Matsu Kibo
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MERRY CHRISTMAS!!🎉🌲🎁
Taking advantage of the fact that we are still in the Christmas spirit, I made this little gift for you. Taking advantage of the time I have, I wanted to think big, I wanted to make a comic 🤭❤️
but, I thought so much about what I wanted to do, that it had to be perfect, in the end I thought so much that I ended up not doing what I wanted 💀
with everything, I hope you like it, I wish you all the best, regardless of how you are now, I know everything will be fine 🗣💕💕
#demon slayer#gyutaro#gyutaro shabana#kimetsu no yaiba#kny#digital illustration#gyutaro x oc#oc#kny oc#mk.art#oc x canon#Gyutaro x Matsu#Matsu Kibo
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Hello everyone, a while ago, I was getting things ready to present my kny oc again, this time with a lot more stuff!!
But today is special, my birthday!! I made this art from my heart for you, I wish you have the best of days, think of it as my gift, thank you for giving me your time >;P🎉🍓
she is very emotional, just like me frr
For those who want to know, Matsu is dressed as a punk lolita
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(Banette sprite on Th3AppleJack on deviantart)
Gyutaro pokemon AU (?)
Bro, I was doing this for the last few days, at first it was supposed to be a joke, but when I spent almost 3 days doing it, I saw that it wasn't a joke anymore.
It was actually a lot of fun, imagining interactions and what kind of pokemons Gyutaro would use, I really wanted to give him more poisonous pokemons, but most of them didn't look the way I wanted.
Also more drawings, but I just got a little tired and wanted to post them here, maybe I'll do more things, since I was a bit obsessed with it (I would have some paintings for Ume/Daki, but I got lazy （´ 3｀)💚
(And more of Gyutaro and Matsu, i love them so much ☝️(≡・x・≡)
#demon slayer#gyutaro#gyutaro shabana#kimetsu no yaiba#kny#digital illustration#gyutaro x oc#oc#mk.art#oc x canon#demon slayer oc#kny oc#kny oc art#pokemon#pokemon au#kny au#Matsu Kibo
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I was hoping I wasn't that late (I am), I had a slip after seeing the drawing of @pyromaniac-skeleton she's just my muse, so I was inspired by her logically (the best)🧎♀️.
(taking the opportunity to leave a message in case she sees it lol, she was one of the reasons why I decided to start posting my drawings of my oc, I was nervous, but seeing her made me want to show myself to people, so all thanks to she 💚🤓)
#mk.art#demon slayer#gyutaro#gyutaro shabana#kimetsu no yaiba#kny#digital illustration#gyutaro x oc#oc#kny oc#kny oc art#oc x canon#artwork#fanart#halloween#demon slayer oc#kimetsu fanart#kimetsu no yaiba oc#Matsu Kibo
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