Search results
Results From The WOW.Com Content Network
The day before episode four is due to air, a problem with the studio's server results in the delivery of an external studio's color shots getting delayed. Aoi panics, but is comforted by fellow production assistant Erika Yano. The staff pulls together, and episode four is delivered on time, with the retakes being well received.
The fourteenth season of the Bleach anime series is based on Tite Kubo's Bleach manga series. It is known as the Arrancar: Downfall arc (破面・滅亡篇, Arankaru Metsubō Hen), [1] is directed by Noriyuki Abe, and produced by TV Tokyo, Dentsu and Studio Pierrot. [2]
The episodes are directed by Noriyuki Abe, and produced by TV Tokyo, Dentsu and Studio Pierrot. [2] The season adapts Tite Kubo 's Bleach manga series from the rest of the 26th volume to the 28th volume (chapters 229–251), with the exception of episodes 132–137 ( filler ) and 147–149 (canon expansion).
Shirobako is a 24-episode anime television series produced by P.A. Works and directed by Tsutomu Mizushima.It aired in Japan between October 9, 2014, and March 26, 2015. A manga adaptation began serialization in ASCII Media Works's Dengeki Daioh magazine in September 2014, and a novel was published by Shueisha in January 2015.
The thirteenth season of the Bleach anime series is based on Tite Kubo's Bleach manga series. It is known as the Zanpakutō: The Alternate Tale arc (斬魄刀異聞篇, Zanpakutō Ibun Hen), [1] is directed by Noriyuki Abe and produced by TV Tokyo, Dentsu, and Studio Pierrot. [2]
The episodes' plot continues to follow Ichigo Kurosaki's and his friends' battle against the Espada, the strongest of former Soul Reaper Captain Sōsuke Aizen's army, to rescue Orihime Inoue. The season aired from October 2008 to February 2009 on TV Tokyo.
In Japan, cooked glutinous rice flour, called mochigomeko (or mochiko for short) is used to create mochi, dango or as a thickener for sauces. [2] [3] Uncooked glutinous rice flour shiratamako is often used to produce confectioneries. [3] The non-glutinous rice flour jōshinko is primarily used for creating confectioneries. [3]
[inconsistent] Both shiratamako and mochiko are made from mochigome, a type of glutinous short-grain rice. The difference between shiratamako and mochiko comes from texture and processing methods. Shiratamako flour has been more refined and is a finer flour with a smoother, more elastic feel. [31] Mochiko is less refined and has a doughier texture.