Kanpyō
Kanpyō refers to dried shavings of calabash gourd. Originally, it was grown in the Osaka area, but now it's a specialty of Tochigi Prefecture. These gourd shavings are usually used as an ingredient in sushi, stewed nimono, and marinated aemono foods.
When it's used for sushi, kanpyō is boiled to soften, then flavored with sugar, mirin, soy sauce, or dashi broth, depending on the recipe. Due to its mild flavor, kanpyō is sometimes used in Western-style salads.
Part of
Futomaki
Futomaki is a variety of rolled sushi that is characterized by its large size and a strict balance of used ingredients. The rolls are typically filled with vegetables ... Read more
Ehomaki
Also known as the lucky direction sushi, ehomaki is a sushi roll consisting of nori seaweed, vinegared rice, and seven different fillings, each representing one ... Read more
Maki
Makizushi, meaning rolled sushi, is probably the most famous sushi variety. Invented in the 18th century, this type of sushi consists of nori, a sheet ... Read more
