Kanpyō (food)
strips of dried calabash gourd used in Japanese cuisine
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. 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. 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 Kapyomaru (かぴょ丸), an anthropomorphized calabash.
The gourd is mostly harvested between mid-July and mid-August.
“Kanpyō (food)” enters the record as strips of dried calabash gourd used in Japanese cuisine. Crown Archives preserves that source wording while asking what Kanpyō, food and strips can confirm, complicate or overturn.
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