| Kanpyo, (dried gourd strips) | |
| Image Alt: | Kanpyō (raw), dried shavings of "Lagenaria siceraria" var. "hispida |
| Serving Size: | 100 g |
| Kj: | 1079 |
| Carbs: | 65.03 g |
| Fiber: | 9.8 g |
| Fat: | 0.56 g |
| Satfat: | 0.045 g |
| Transfat: | 0 |
| Monofat: | 0.103 g |
| Polyfat: | 0.244 g |
| Protein: | 8.58 g |
| Water: | 19.97 g |
| Cholesterol: | 0 |
| Alcohol: | 0 |
| Caffeine: | 0 |
| Vita Iu: | 0 |
| Thiamin Mg: | 0 |
| Riboflavin Mg: | 0.044 |
| Niacin Mg: | 2.9 |
| Pantothenic Mg: | 2.553 |
| Vitb6 Mg: | 0.532 |
| Folate Ug: | 61 |
| Vitb12 Ug: | 0 |
| Vitc Mg: | 0.2 |
| Vitd Iu: | 0 |
| Calcium Mg: | 280 |
| Copper Mg: | 0.433 |
| Iron Mg: | 5.12 |
| Magnesium Mg: | 125 |
| Manganese Mg: | 1.137 |
| Phosphorus Mg: | 188 |
| Potassium Mg: | 1582 |
| Selenium Ug: | 2.6 |
| Sodium Mg: | 15 |
| Zinc Mg: | 5.86 |
| Note: | Web site: USDA Database entry for Kanpyo, (dried gourd strips). |
| Source Usda: | 1 |
, sometimes romanized and pronounced, are dried shavings of Lagenaria siceraria var. hispida, a variety of calabash gourd. The gourd is known as (夕顔) or (フクベ) in Japanese. Kanpyō is an ingredient in traditional Edo style Japanese cuisine. Cooked and flavored kanpyō is commonly used in futomaki sushi roll.
Kanpyō was originally grown in the Osaka region.[1] Now it is a specialty product of Tochigi Prefecture, where it is a cottage industry. The region is so tied to the food product that it hosts the "Kanpyō Highway with History and Romance". The yuru-chara for Oyama, Tochigi is (Japanese: かぴょ丸), an anthropomorphized calabash.[2]
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.[3] Over 200 tons a year of dried kanpyō are produced per year. 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.[4] 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.[5]
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. Typically the dried strips are boiled to soften, and then boiled a second time with soy sauce, sugar, and other ingredients added for flavor.[6]
. Lowry . Dave . Dave Lowry (martial arts) . The Connoisseur's Guide to Sushi: Everything You Need to Know about Sushi Varieties and Accompaniments, Etiquette and Dining Tips, and More . 2005 . 962114405 . Harvard Common Press . 9781558323070 . 3 July 2019 . en.