Biology:Kanpyō (food)

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Short description: Strips of dried calabash gourd used in Japanese cuisine
Kanpyo, (dried gourd strips)
Kanpyō (raw), dried shavings of "Lagenaria siceraria" var. "hispida
Kanpyō (raw), dried shavings of Lagenaria siceraria var. hispida
Nutritional value per 100 g
Energy1,079 kJ (258 kcal)
65.03 g
Dietary fiber9.8 g
0.56 g
Saturated0.045 g
Trans0
Monounsaturated0.103 g
Polyunsaturated0.244 g
8.58 g
VitaminsQuantity %DV
Vitamin A0 IU
Thiamine (B1)
0%
0 mg
Riboflavin (B2)
4%
0.044 mg
Niacin (B3)
19%
2.9 mg
Pantothenic acid (B5)
51%
2.553 mg
Vitamin B6
41%
0.532 mg
Folate (B9)
15%
61 μg
Vitamin B12
0%
0 μg
Vitamin C
0%
0.2 mg
Vitamin D
0%
0 IU
MineralsQuantity %DV
Calcium
28%
280 mg
Copper
22%
0.433 mg
Iron
39%
5.12 mg
Magnesium
35%
125 mg
Manganese
54%
1.137 mg
Phosphorus
27%
188 mg
Potassium
34%
1582 mg
Selenium
4%
2.6 μg
Sodium
1%
15 mg
Zinc
62%
5.86 mg
Other constituentsQuantity
Water19.97 g
Alcohol (ethanol)0
Caffeine0
Cholesterol0

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

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.[1] Kanpyō is an ingredient in traditional Edo style Japanese cuisine. Cooked and flavored kanpyō is commonly used in futomaki sushi roll.[1]

Kanpyō was originally grown in the Osaka region.[2] Now it is a specialty product of Tochigi Prefecture,[3] where it is a cottage industry.[1] The region is so tied to the food product that it hosts the "Kanpyō Highway with History and Romance".[4] The yuru-chara for Oyama, Tochigi is Kapyomaru (かぴょ丸), an anthropomorphized calabash.[4]

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.[5][failed verification] Over 200 tons a year of dried kanpyō are produced per year.[1] 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.[3] 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.[6]

Dishes featuring kanpyō

The traditional new year dish kombu-maki tied with strips of kanpyō

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.[1] Typically the dried strips are boiled to soften, and then boiled a second time with soy sauce, sugar, and other ingredients added for flavor.[1][7]

Kanpyō-maki rolls
  • Futomaki[1][7]
  • Kanpyō-maki, also called teppo maki ("gun barrel maki") as it looks like the end of a rifle[1]
  • Matsukasa sushi ("pinecone sushi"), a roll using squid filet (instead of nori) wrapped around sushi rice, kanpyō, shiitake, snow peas, and whitefish[1]
  • Shojin dashijiru, a vegan soup stock[3]
Kanpyō drying in Minakuchi-juku from The Fifty-three Stations of the Tōkaidō by Hiroshige

See also

  • Oden

References

  1. 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 Lowry, Dave (2005) (in en). The Connoisseur's Guide to Sushi: Everything You Need to Know about Sushi Varieties and Accompaniments, Etiquette and Dining Tips, and More. Harvard Common Press. ISBN 9781558323070. OCLC 962114405. https://books.google.com/books?id=wIOcYVPYfkAC&q=Kanpyo&pg=PP38. Retrieved 3 July 2019. 
  2. "Kanpyo Facts and Nutritional Value" (in en-US). 2017-11-27. https://www.healthbenefitstimes.com/kanpyo/. 
  3. 3.0 3.1 3.2 Homma, Gaku (1991) (in en). The Folk Art of Japanese Country Cooking: A Traditional Diet for Today's World. North Atlantic Books. pp. 80–81. ISBN 9781556430985. OCLC 22623869. https://books.google.com/books?id=HZRDsVUZufoC&q=Kanpyo&pg=PA80. 
  4. 4.0 4.1 "祝!「歴史とロマンのかんぴょう街道」開通" (in ja) (html). 321-0292 栃木県下都賀郡壬生町通町12番22号. 2 March 2011. http://www.town.mibu.tochigi.jp/mayor/backnumber/tsushin230302.html. Retrieved 8 July 2019. 
  5. "かんぴょう" (in Japanese). Nihon Daihyakka Zensho (Nipponika). Tokyo: Shogakukan. 2012. OCLC 153301537. http://rekishi.jkn21.com/. Retrieved 2012-06-07. 
  6. "食品添加物の指定、使用基準の改正等について" (in ja) (html). 20 January 2004. https://www.mhlw.go.jp/houdou/2004/01/h0120-4.html. Retrieved 3 July 2019. 
  7. 7.0 7.1 Kawasumi, Ken (2001) (in en). The Encyclopedia of Sushi Rolls. Japan Publications Trading. ISBN 9784889960761. OCLC 921930235. https://books.google.com/books?id=ybnfeu8pBMgC&q=kampyo&pg=PA17. Retrieved 3 July 2019.