Kanpyo (food)
Encyclopedia
, sometimes romanized and pronounced kampyō, are dried shavings of calabash
(Lagenaria siceraria var. hispida), a type of gourd
. Kanpyō is an ingredient in traditional Edo
style Japanese cuisine
, and cooked and flavored kanpyō is commonly used in Futomaki sushi
roll.
Calabash
Lagenaria siceraria , bottle gourd, opo squash or long melon is a vine grown for its fruit, which can either be harvested young and used as a vegetable, or harvested mature, dried, and used as a bottle, utensil, or pipe. For this reason, the calabash is widely known as the bottle gourd...
(Lagenaria siceraria var. hispida), a type of gourd
Gourd
A gourd is a plant of the family Cucurbitaceae. Gourd is occasionally used to describe crops like cucumbers, squash, luffas, and melons. The term 'gourd' however, can more specifically, refer to the plants of the two Cucurbitaceae genera Lagenaria and Cucurbita or also to their hollow dried out shell...
. Kanpyō is an ingredient in traditional Edo
Edo
, also romanized as Yedo or Yeddo, is the former name of the Japanese capital Tokyo, and was the seat of power for the Tokugawa shogunate which ruled Japan from 1603 to 1868...
style Japanese cuisine
Japanese cuisine
Japanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule...
, and cooked and flavored kanpyō is commonly used in Futomaki sushi
Sushi
is a Japanese food consisting of cooked vinegared rice combined with other ingredients . Neta and forms of sushi presentation vary, but the ingredient which all sushi have in common is shari...
roll.