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There are some unique ninjas in Naruto who were underestimated and considered not talented enough. However, with hard work, they became one of the best assets in the ninja world. Who are these ninjas in Naruto who achieved their strength through hard work? Here are five of them! Rock Lee Little Rock Lee, while in the academy, was looked down upon by many because he couldn't use ninjutsu and genjutsu. Guy, who saw this, was interested in Lee's huge effort and determination. Lee was then taken as Guy's student and trained in taijutsu. He trained tirelessly day and night to get the maximum results, even to the point of exhausting himself. In the end, Lee became one of Konoha's greatest shinobi through his hard work. Sakura Haruno At the beginning of the story, Sakura was a smart ninja in academics but couldn't do much when it came to chaotic battles. Moreover, Sakura didn't come from a big clan. Therefore, she didn't have any family talent or dojutsu to assist

Rikudo Power is the power possessed by Hagoromo Otsutsuki and given to his chosen descendants. In the Fourth Shinobi World War, Rikudo and Ten-Tails powers became the focus of power and battle. One of the effects of these abilities is that the user can float and fly in the air. Having the ability to fly means having an advantage in controlling space and place compared to opponents. Did you know that there are several shinobi who can already fly without using Rikudo power like Madara, Obito, and Naruto? These are six shinobi who can fly without Rikudo power! Konan Konan's ability to fly and dominate the battlefield was shown when Pain fought Jiraiya. There, Konan formed wings proportional to her body made of paper that could make her float and fly. With this ability, Konan's nickname as an angel becomes even more fitting. Read Also : 7 Facts About Kashin Koji Boruto Mu Mu's ability to fly is an effect of the Kekkei Tota he possesses, the Dust Release or Jinton. He can reduce

Qurayyat I believe you are referring to the city of Qurayyat in Saudi Arabia. Qurayyat is a historical city located in the northern region of Saudi Arabia, close to the border with Jordan. The city is known for its rich cultural and historical heritage, including the well-known Battle of Tabouk that took place in the vicinity of the city. Qurayyat is also home to a number of ancient ruins, including the Al-Rajajil standing stones, which date back to pre-Islamic times. These standing stones are considered to be some of the oldest and most significant archaeological sites in Saudi Arabia. In recent years, the city has undergone significant development, with the construction of new infrastructure and the establishment of various industries, including agriculture, tourism, and manufacturing. The city's strategic location near the border with Jordan has also made it an important hub for trade and commerce in the region. Overall, Qurayyat is a fascinating and culturally-rich city that of

Seafood  Antigua and Barbuda Seafood is an important part of the cuisine in Antigua and Barbuda, as the country is surrounded by the warm waters of the Caribbean Sea. The cuisine of Antigua and Barbuda features a variety of seafood dishes, from grilled fish to seafood stews and curries. Some of the most popular seafood dishes in Antigua and Barbuda include grilled or fried fish, lobster, shrimp, conch, and crab. These seafood items are often prepared using traditional cooking techniques and served with a variety of sides, such as rice, plantains, and vegetables. Seafood in Antigua and Barbuda is often cooked using a blend of Caribbean spices, including garlic, onion, thyme, and hot peppers. The resulting dishes are often spicy and flavourful, reflecting the country's rich culinary heritage. In addition to being a delicious part of the local cuisine, seafood is also an important part of the economy in Antigua and Barbuda. The country's fishing industry provides employment for ma

Funge Funge is a traditional Angolan dish that is often served as a side dish or used as a base for stews and sauces. It is a type of porridge made from cassava flour and water, and is a staple food in many parts of Angola. To make Funge, cassava flour is mixed with water to form a thick paste, which is then cooked over medium heat, stirring constantly, until it becomes a smooth and firm consistency. It is then shaped into small balls or patties and served alongside stews, sauces, or grilled meats. Funge has a slightly sour taste due to the fermentation process of the cassava flour, and its texture is similar to that of mashed potatoes or polenta. It is a versatile dish that can be flavoured with a variety of spices and herbs, and is often served alongside traditional Angolan dishes such as Muamba de Galinha or Calulu. Funge is a popular dish in Angola and is often eaten for breakfast, lunch, or dinner. It is a nutritious and filling meal that provides energy and sustenance, and is a t