Kanpyo, often written as “kampyo” in English, are the dried shavings of a type of gourd known as the calabash. After the gourd is harvested, the flesh is cut into strips of about three centimeters wide and three millimeters thick. These strips are then dried in the sun.
Kanpyo is a big part of traditional Edo-style cooking, commonly appearing as a main ingredient in sushi. You can try it for yourself at our Issaquah sushi restaurant in the form of our kampyo maki roll. Diners describe the dried gourd flesh as fibrous and mildly tangy, and a fascinating bit of variety to add to your usual sushi favorites.