Kanpyō (food)

For the Japanese era, see Kanpyō (era).

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 and minerals Vitamins Quantity %DV^† Vitamin A 0 IU Thiamine (B1) 0% 0 mg Riboflavin (B2) 3% 0.044 mg Niacin (B3) 18% 2.9 mg Pantothenic acid (B5) 51% 2.553 mg Vitamin B6 31% 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 22% 280 mg Copper 48% 0.433 mg Iron 28% 5.12 mg Magnesium 30% 125 mg Manganese 49% 1.137 mg Phosphorus 15% 188 mg Potassium 53% 1582 mg Selenium 5% 2.6 μg Sodium 1% 15 mg Zinc 53% 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)".
^†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2]

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 (夕顔) or fukube (フクベ) in Japanese.[3] Kanpyō is an ingredient in traditional Edo style Japanese cuisine. Cooked and flavored kanpyō is commonly used in futomaki sushi roll.[3]

Kanpyō was originally grown in the Osaka region.[4] Now it is a specialty product of Tochigi Prefecture,[5] where it is a cottage industry.[3] The region is so tied to the food product that it hosts the "Kanpyō Highway with History and Romance".[6] The yuru-chara for Oyama, Tochigi is Kapyomaru (かぴょ丸), an anthropomorphized calabash.[6]

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.[7]^[failed verification] Over 200 tons a year of dried kanpyō are produced per year.[3] 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.[5] Sulfur dioxide is sometimes used as a fumigant but must not be used in concentrations exceeding 5.0 g per 1 kg of dry matter.[8]

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.[3] Typically the dried strips are boiled to soften, and then boiled a second time with soy sauce, sugar, and other ingredients added for flavor.[3][9]

Kanpyō-maki rolls

• Futomaki[3][9]
• Kanpyō-maki, also called teppo maki ("gun barrel maki") as it looks like the end of a rifle[3]
• Matsukasa sushi ("pinecone sushi"), a roll using squid filet (instead of nori) wrapped around sushi rice, kanpyō, shiitake, snow peas, and whitefish[3]
• Shojin dashijiru, a vegan soup stock[5]

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

See also

• Oden

References

1. United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
2. National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 2024-12-05.
3. 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.
4. "Kanpyo Facts and Nutritional Value". 2017-11-27. Retrieved 2021-02-10.
5. 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.
6. "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.
7. "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.
8. "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.
9. Kawasumi, Ken (2001). The Encyclopedia of Sushi Rolls. Translated by Driussi, Laura. Japan Publications Trading. ISBN 9784889960761. OCLC 921930235. Retrieved 3 July 2019.