Have you seen or tried a thread-shaped food that has a distinctive chewy texture inside futomaki rolled sushi? It is likely that it is kanpyou or Japanese dried gourd strips.
The ingredient of kanpyou is a plant called yugao, which is also known as calabash gourd. Kanpyou is a vegan-friendly food that is rich in dietary fiber, iron, and calcium.
The kanpyou used in maki sushi rolls has normally been shaved into thick strings, soaked in water, and simmered in sweet soy sauce.
It is free of bleaching agents and sulphur fumigation, so you can enjoy its original flavor.
Lightly rinse the dried kanpyo. You do not need to rub it with salt.
Put the kanpyo back in water before eating. Place it in a pot of water, boil it, and then heat for 7~8 minutes.
After boiling, cook and season it according to your preferences. For instance, you can make sweet kanpyo strips by simmering them with soy sauce and sugar.
You can also chop it into pieces, and add it to marinated dishes, salad, soup, nabe hot pot, and more.
You can store the boiled kanpyo in the freezer.
- Net contents: 30g (approx. 5m in total length)
- Ingredient: Yugao calabash fruit (from Tochigi, Japan)
- Nutrition facts (per 30g): Energy 79kcal, protein 1.9g, fat 0.5g, carbohydrate 21.2g (sugar 12.2g / fiber 9.0g), potassium 444mg, calcium 111mg, iron 1.0mg
- Potential allergens: None
- Note: Package design may be subject to change without notice.
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- NANorio A.Verified BuyerRated 5 out of 5 stars11/9/24Kelp Salmon roll
I make kelp salmon rolls occasionally, especially for New Year. For this, I need a good dried Kanpyou besides kelp and salmon. It is easy to get cooked seasoned one but dried Kanpyou is difficult to get. This product from Japanese Taste is one of the best I ever got. Thanks.
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Fresh and unbleached
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