Kanpyō

Kanpyō, also known as kampyō, consists of dried shavings from a specific type of calabash gourd known as Lagenaria siceraria var. hispida. In Japan, this gourd is referred to as yugao or fukube. Kanpyō holds a significant place in traditional Edo-style Japanese cuisine and is a key ingredient in futomaki sushi rolls.

Historically, kanpyō was cultivated in Osaka. However, today, Tochigi Prefecture is renowned for its production. Tochigi has become so closely associated with kanpyō that it even boasts a "Kanpyō Highway with History and Romance" to celebrate this culinary staple. The production of kanpyō remains a local cottage industry in the region.

The harvesting season for the gourd spans from late July to September. Post-harvest, the gourd's white flesh is sliced into strips and subsequently dried under the sun or dehydrated. Annually, over 200 tons of dried kanpyō are produced. In the United States, kanpyō might be chemically bleached to attain an exceptionally white appearance, often using sulfur dioxide as a fumigant during processing.

Kanpyō offers versatility in culinary applications. Apart from being a vital component in various dishes, it also serves as an edible tie in dishes like fukusa-zushi and chakin-zushi. To prepare kanpyō, the dried strips are typically boiled to soften, then boiled again with soy sauce, sugar, and other seasonings to enhance their flavor.

Some celebrated dishes featuring kanpyō include:

- Futomaki: A type of thick sushi roll.

- Kanpyō-maki: Also known as teppo-maki or "gun barrel maki."

- Matsukasa sushi: Also referred to as pinecone sushi, which uses a squid fillet instead of nori.

- Shojin dashijiru: A vegan soup stock.

Kanpyō is a unique and flavorful ingredient that imparts a special touch to numerous traditional Japanese dishes.