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{{Infobox/Jutsu |
{{Infobox/Jutsu |
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| + | |ref=<ref name="d4">Fourth Databook, page 326</ref> |
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| − | |image=Mizuame |
+ | |image=Mizuame Teppō.png |
|kanji=水飴鉄砲 |
|kanji=水飴鉄砲 |
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|unnamed jutsu=No |
|unnamed jutsu=No |
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|romaji=Mizuame Teppō |
|romaji=Mizuame Teppō |
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|literal english=Starch Syrup Gun |
|literal english=Starch Syrup Gun |
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| − | |viz manga= |
+ | |viz manga=Syrup Gun |
|parent jutsu=Sage Mode |
|parent jutsu=Sage Mode |
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|jutsu classification=Ninjutsu, Senjutsu |
|jutsu classification=Ninjutsu, Senjutsu |
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|users=Gamakichi |
|users=Gamakichi |
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|debut manga=642 |
|debut manga=642 |
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| + | |debut anime=379 |
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|debut shippuden=Yes |
|debut shippuden=Yes |
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| − | |jutsu media=Manga |
+ | |jutsu media=Anime, Manga |
}} |
}} |
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| − | The user kneads chakra |
+ | The user kneads [[chakra]] along with [[natural energy]] and then converts it into large amount of high-viscosity water within their mouth, before spitting it outward with an incredible amount of force. The projectile-like force of this technique combined with its monstrous volume gives it the capability to quickly cover a wide area. |
| + | |||
| + | == Trivia == |
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| + | * [[Wikipedia:Mizuame|Mizuame]] is a Japanese sweetener made by converting starch to sugars. It takes the form of a clear, thick, and most of all sticky liquid. It can be literally translated as Water Candy, emphasising its likeness to water and explaining why it is used in a Water Release technique. |
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== See Also == |
== See Also == |
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| ⚫ | |||
* [[Water Release: Gunshot]] |
* [[Water Release: Gunshot]] |
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| ⚫ | |||
| + | |||
| + | == References == |
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| + | <references/> |
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Revision as of 23:23, 15 November 2014
The user kneads chakra along with natural energy and then converts it into large amount of high-viscosity water within their mouth, before spitting it outward with an incredible amount of force. The projectile-like force of this technique combined with its monstrous volume gives it the capability to quickly cover a wide area.
Trivia
- Mizuame is a Japanese sweetener made by converting starch to sugars. It takes the form of a clear, thick, and most of all sticky liquid. It can be literally translated as Water Candy, emphasising its likeness to water and explaining why it is used in a Water Release technique.
See Also
References
- ↑ Fourth Databook, page 326
