The kanpyo roll is the original maki sushi. But what the heck is kanpyo? Many diners in the West pass it over for rolls with more ingredients and sauce.
This post breaks down this traditional sushi ingredient, explains how to prepare it, and where you can buy some.
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What is Kanpyo?
Kanpyo (干瓢, かんぴょう) is a traditional Japanese ingredient made from gourd. It’s most famously used in kanpyo maki but also can be found in many futomaki. It has a sweet and savory taste and a unique texture that’s sort of like shiitake mushroom.
Kanpyo is made from calabash, Lagenaria siceraria var. hispida, which is also called bottle gourd. Most of the gourd grown in Japan comes from Tochigi prefecture. Harvest is from July to September.
This kanpyo post is part of an informative sushi and sashimi guide. Check it out if you want to take your sushi game pro.
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Kanpyo or Kampyo?
Sometimes this ingredient is romanized as kampyo. Either way, it’s the same thing.
Kanpyo Sushi
Kanpyo is a staple of Edomae sushi. You’ll find it served as a simple kanpyo roll (nori maki) or as an ingredient in some futomaki.
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Kanpyo Roll
The kanpyo maki is the most classic sushi roll. It’s a thin hosomaki with the nori seaweed on the outside. Traditionally, this roll is eaten near the end of the meal.
Futomaki Kanpyo
Futomaki are larger rolls with several ingredients. Unlike Western uramaki sushi, futomaki have the nori on the outside. Kanpyo is a common ingredient.
Recommended Sushi Making Tools & Plates
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How to Prepare Kanypo
Making kanpyo is a laborious process. Dried gourd shavings must be rinsed thoroughly and soaked in water for some time. Then they are boiled until tender, which can take a while. The gourd strips take on a lot of water during this process, which must be squeezed out.
Next, the tender kanpyo is simmered with soy sauce and sugar. Everything must be constantly mixed. This step may take 20-30 minutes.
Chef Tomoo Kimura does a great job of demonstrating the process. Check out his video from Sushi Kimura Singapore below.
Where to Buy Kanpyo?
Most Japanese grocers carry dried kanpyo. High-end grocery stores and some Asian grocers also sometimes carry it. You can also find it online.
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31 Days of Sushi
If you find this post useful or enjoyable, I suggest you check out some of the other content in my 31 Days of Sushi campaign.
Every day in August I’ll share a new piece of content. Topics are centered around nigiri and maki sushi. I include sashimi info, as well.
It’s like an omakase of sushi information!
What Do You Think About Kanpyo Sushi?
Have you tried it?
Also, have you ever made kanpyo at home? I’d love to hear about that experience.
Please share your thoughts by commenting below!