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.
Shishito peppers are small, wrinkled green peppers originating from East Asia, particularly Japan, and are typically mild in flavor, although one in ten can be unexpectedly spicy. The peppers turn red when ripe but are harvested when still green.
They can be pan-fried, broiled, stewed, and eaten raw in salads or as a condiment. Rich in vitamins A and C, shishito peppers provide nutritional benefits such as supporting immune function and promoting healthy skin. These peppers are easy to grow in warm climates, making them a popular choice for home gardeners interested in adding versatile vegetables to their crops.
Gochu is a term used for Korean chili peppers, a variety of chili pepper commonly used in Korean cuisine and are integral to the distinctive flavors found in many traditional dishes. Korean chili peppers are typically slender and small, varying in length.
They can be red or green, depending on their ripeness. These peppers have a range of spiciness, but they are generally on the milder side of the scale, measuring around 1,500 Scovilles. milder The focus in Korean cuisine is often on a balance of flavor rather than extreme heat.
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