What Is Kampyo?
Kampyo, also known as kanpyo, is made from the dried shavings of a calabash gourd called Lagenaria siceraria var. hispida. These creamcolored ribbons have been a valued traditional food in Japanese cuisine since the Edo period. Most of the gourd used for it comes from Tochigi prefecture, north of Tokyo.
What Does Kampyo Taste Like?
Kampyo has a mild and sweet taste with a chewy texture. Some describe it as having a subtle vegetal flavor, akin to shiitake mushrooms, and a slight hint of sweetness. When cooked in a soy saucebased broth, it develops a unique sweetsavory flavor.
How To Use Kampyo
To prepareit , boil it for three minutes, then transfer it to iced water to stop cooking. You can also find preseasoned kampyo, which saves time. It’s commonly used in sushi dishes like futomaki and chirashi sushi, as well as for binding foods together.
Where To Buy
You can purchase it unseasoned or seasoned at most Asian and Japanese grocery stores. The seasoned version tends to be sweeter, but both work well in various recipes.
Dishes Made with Kampyo
It (dried gourd strips) is a versatile ingredient in Japanese cuisine. Here are some delicious dishes you can make with it:
1. Simmered Kanpyo Gourd:
Simmer kanpyo in a sweetsavory broth made with soy sauce, sugar, and mirin. Cut the strips into desired lengths and use them in sushi rolls, chirashi sushi, or as an edible string to tie foods together.
Ingredients: Kanpyo (dried kanpyo gourd), salt, sugar, soy sauce, mirin.
2. Stewed Kampyo:
Perfect for sushi hand rolls, this stewed kampyo recipe uses homemade allpurpose soy sauce. It’s simple and flavorful.
Ingredients: Dried kampyo (gourd), soy sauce, sugar, water.
3. Homemade Kampyo Rolls with a “Grown Up” Flair:
Recreate its roll with wasabi for a unique twist. Serve it as a sake or beer snack!
Ingredients: Rice (plain cooked), vinegar, sugar, salt, stewed kampyo, white sesame seeds, wasabi, toasted nori seaweed.
Reasons of Popularity of Kampyo
It is , also known as kanpyo, is a beloved ingredient in Japanese cuisine. Let’s explore why it’s gained popularity:
1. Traditional Ingredient:
it has been used in Japanese cooking for centuries. It’s a type of dried gourd strip made from the calabash fruit, which grows worldwide.
Its long history and cultural significance contribute to its popularity, especially in traditional recipes like futomaki sushi.
2. Sushi Rolls:
Kampyo is a key component in various sushi rolls, including kampyo maki and futomaki (rolls with assorted ingredients).
Its unique sweetsavory flavor complements other sushi fillings, making it a favorite among sushi enthusiasts.
3. Versatility:
Beyond sushi, it appears in simmered dishes (Nimono) and marinated foods (Aemono).
Its chewy texture and mild taste allow it to blend seamlessly with other ingredients, enhancing overall flavor.
4. Ease of Availability:
While not common in American cuisine, kampyo is found in specialty Asian markets and some supermarkets.
Online availability makes it accessible—order it online, and it’ll be shipped to your doorstep.
Health Benefits of Eating Kampyo
Kampyo (also known as kanpyo) offers several health benefits. Let’s explore them:
1. Rich in Dietary Fiber:
Half a cup of kampyo (approximately 27 grams) contains around 70 calories.
It’s an excellent source of dietary fiber, with approximately 9.8 grams of fiber per 100 grams of dried gourd.
Dietary fiber supports intestinal function and can help prevent illness by promoting beneficial gut bacteria and suppressing the rise of blood cholesterol.
2. Minerals:
It is rich in calcium and iron.
These minerals are essential for bone health, oxygen transport, and overall wellbeing.
3. Potassium:
Kampyo contains potassium, which helps regulate electrolytes and blood pressure.
Including it in your diet contributes to maintaining a healthy balance of these essential nutrients.
4. Manganese:
Manganese, found in kampyo, plays a role in enzyme function and antioxidant defense.
It supports overall health and cellular processes.
Conclusion
In summary, you are now aware that what kampyo tastes like. Basically it is a traditional Japanese ingredient with a unique sweet savory flavor. Once cooked, it becomes soft, fibrous, and slightly chewy. Used in sushi rolls, simmered dishes, and marinated foods, it adds a delightful taste and texture to Japanese cuisine. Rich in calcium, dietary fiber, potassium, and iron, it’s a nutritious addition to various dishes¹. Whether binding foods together or enhancing the flavor of sushi, it remains a valued and distinctive culinary element in Japanese culture.
