Kanpyō (food)

Kanpyō (かんぴょう or 干瓢), sometimes romanized and pronounced kampyō, are dried shavings of Lagenaria siceraria var. hispida, a variety of calabash gourd. The gourd is known as yugao or fukube in Japanese.[1] Kanpyō is an ingredient in traditional Edo style Japanese cuisine. Cooked and flavored kanpyō is commonly used in futomaki sushi roll.[1]

Kanpyo, (dried gourd strips)

Kanpyō (raw), dried shavings of Lagenaria siceraria var. hispida
Nutritional value per 100 g
Energy	1,079 kJ (258 kcal)
Carbohydrates	65.03 g
Dietary fiber	9.8 g
Fat	0.56 g
Saturated	0.045 g
Trans	0
Monounsaturated	0.103 g
Polyunsaturated	0.244 g
Protein	8.58 g
Vitamins	Quantity %DV^†
Vitamin A	0 IU
Thiamine (B1)	0% 0 mg
Riboflavin (B2)	4% 0.044 mg
Niacin (B3)	19% 2.9 mg
Pantothenic acid (B5)	51% 2.553 mg
Vitamin B6	41% 0.532 mg
Folate (B9)	15% 61 μg
Vitamin B12	0% 0 μg
Vitamin C	0% 0.2 mg
Vitamin D	0% 0 IU
Minerals	Quantity %DV^†
Calcium	28% 280 mg
Copper	22% 0.433 mg
Iron	39% 5.12 mg
Magnesium	35% 125 mg
Manganese	54% 1.137 mg
Phosphorus	27% 188 mg
Potassium	34% 1582 mg
Selenium	4% 2.6 μg
Sodium	1% 15 mg
Zinc	62% 5.86 mg
Other constituents	Quantity
Water	19.97 g
Alcohol (ethanol)	0
Caffeine	0
Cholesterol	0
"USDA Database entry for Kanpyo, (dried gourd strips)".
Units μg = micrograms • mg = milligrams IU = International units
^†Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central

Kanpyō was originally grown in the Osaka region. Now it is a specialty product of Tochigi Prefecture,[2] where it is a cottage industry.[1] The region is so tied to the food product that it hosts the "Kanpyō Highway with History and Romance".[3] The yuru-chara for Oyama, Tochigi is Kapyomaru (かぴょ丸), an anthropomorphized calabash.[3]

The gourd is harvested between late July and September. The white flesh of the gourd is cut into strips 3 cm wide and 3 mm thick, then either dried in the sun or dehydrated.[4] Over 200 tons a year of dried kanpyō are produced per year.[1] Kanpyō available in the United States is sometimes chemically bleach-dried to a very white color, as opposed to the creamy color of the naturally-dried kind.[2] Sulfur dioxide is used sometimes used as a fumigant but must not be used in concentrations exceeding 5.0 g per 1 kg of dry matter.[5]

Dishes featuring kanpyō

The traditional new year dish kombu-maki tied with strips of kanpyō

In addition to being the focus of many dishes, kanpyō strips are frequently used as an edible twist tie in dishes such as fukusa-zushi and chakin-zushi.[1] Typically the dried strips are boiled to soften, and then boiled a second time with soy sauce, sugar, and other ingredients added for flavor.[1][6]

Kanpyō-maki rolls

• Futomaki[1][6]
• Kanpyō-maki, also called teppo maki ("gun barrel maki") as it looks like the end of a rifle[1]
• Matsukasa sushi ("pinecone sushi"), a roll using squid filet (instead of nori) wrapped around sushi rice, kanpyō, shiitake, snow peas, and whitefish[1]
• Shojin dashijiru, a vegan soup stock[2]

Kanpyō drying in Minakuchi-juku from The Fifty-three Stations of the Tōkaidō by Hiroshige

See also

• Oden

References

1. Lowry, Dave (2005). The Connoisseur's Guide to Sushi: Everything You Need to Know about Sushi Varieties and Accompaniments, Etiquette and Dining Tips, and More. Harvard Common Press. ISBN 9781558323070. OCLC 962114405. Retrieved 3 July 2019.
2. Homma, Gaku (1991). The Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World. Translated by Busch, Emily. North Atlantic Books. pp. 80–81. ISBN 9781556430985. OCLC 22623869.
3. "祝！「歴史とロマンのかんぴょう街道」開通" [Congratulation! "History and romance Kanpyō Highway" opened] (html). Mibu Town Tochigi (in Japanese). 321-0292 栃木県下都賀郡壬生町通町12番22号. 2 March 2011. Retrieved 8 July 2019.CS1 maint: location (link)
4. "かんぴょう" [Kanpyō]. Nihon Daihyakka Zensho (Nipponika) (in Japanese). Tokyo: Shogakukan. 2012. OCLC 153301537. Archived from the original on 2007-08-25. Retrieved 2012-06-07.
5. "食品添加物の指定、使用基準の改正等について" [About designation of food additive, revision of use standard] (html). 厚生労働省 (in Japanese). 20 January 2004. Retrieved 3 July 2019.
6. Kawasumi, Ken (2001). The Encyclopedia of Sushi Rolls. Translated by Driussi, Laura. Japan Publications Trading. ISBN 9784889960761. OCLC 921930235. Retrieved 3 July 2019.