• Kanpyo(dried gourd strips)
  • Kanpyo(dried gourd strips)

Kanpyo(dried gourd strips)

No.RB004
Kanpyo (also known as dried gourd strips) is made from the flesh of calabash (bottle gourd), peeled, cut into long strips, and sun-dried. It features a light yellowish-white color, a flexible texture, and excellent flavor absorption. Widely used in Japanese cuisine for sushi rolls (Kanpyo-maki), simmered dishes, salads, and as food ties . Packed in a 2.2LB (approx. 1kg) bulk bag, ideal for sushi bars, professional kitchens, and home use.
Specifications
2.2LB
  • Kanpyo(dried gourd strips)

Description

Product Name: Kanpyo (Dried Gourd Strips / Dried Calabash Strips)
Packaging: 2.2LB (approx. 1kg) per bag
Product Form: Dried strips, approx. 0.5-2cm wide, various lengths

Product Description:
Kanpyo, also known as dried gourd strips or dried calabash strips, is a dried product made from the flesh of calabash (bottle gourd). The processing involves peeling, cutting into long strips, and sun-drying within 24 hours of harvest to ensure quality. It is an essential ingredient in Japanese cuisine, known as "Kanpyo" in Japan, and is a key component of Edomae-style sushi rolls (Kanpyo-maki / Teppō-maki).

Key Features:

  1. Natural Dried Product – Made from calabash with no preservatives added

  2. Flexible Texture – Becomes soft and pliable when rehydrated, ideal for rolling and tying

  3. Excellent Flavor Absorption – Absorbs broth and seasonings well during cooking

  4. Rich in Dietary Fiber – Contains approx. 30g dietary fiber per 100g, low in calories

  5. Bulk Food Service Size – 2.2LB per bag, ideal for sushi bars and professional kitchens

Nutritional Information (Per 100g):

  • Calories: Approx. 258-260 kcal

  • Protein: Approx. 6.3-8.6g

  • Fat: Approx. 0.2-0.6g

  • Dietary Fiber: Approx. 30g

  • Potassium: Approx. 1582-1800mg

Preparation Method:

  1. Rehydrate: Soak in warm water for 30 minutes to 1 hour until soft

  2. Rub with Salt: Rub with a little salt to remove any astringency

  3. Blanch: Boil in hot water for 20-30 minutes, then drain

  4. Simmer: Cook in dashi stock with soy sauce, mirin, and sugar until seasoned

  5. Use: For sushi rolls, simmered dishes, salads, or as food ties

Applications:

  • Sushi rolls (Kanpyo-maki / Teppō-maki)

  • Chirashi sushi (scattered sushi) toppings

  • Simmered dishes (Kanpyo-ni)

  • Food ties (kelp rolls, tofu pouches, etc.)

  • Japanese dressed salads (aemono)

Storage: Store in a cool, dry, dark place. Keep sealed after opening to prevent moisture and mold.

Note: Kanpyo is susceptible to moisture after opening – reseal immediately after each use. Traditional kanpyo may be treated with sulfur dioxide to preserve color; thorough soaking and blanching before use can effectively remove residues. Gluten-free.