Kanpyō (Dried Gourd Shavings)

Kanpyō is sun-dried strips of yū-gao gourd (Lagenaria siceraria var. hispida — the gourd species cultivated for kanpyō rather than the bottle gourd cultivated for hyotan vessels). The gourd flesh is sliced into long ribbons (typically 6-8mm wide and 1-2mm thick) and sun-dried over several days. The result is dry, leathery strips that rehydrate to soft, slightly chewy texture when cooked.

Production: Tochigi Prefecture overwhelmingly dominates with over 95% of domestic supply. Kanuma and Mibu areas are the established production heartland. The harvest peak is summer (July-August), with kanpyō produced and dried for year-round retail.

Nutritionally, dry kanpyō per 100g provides 256 kcal, 6.3g protein, 0.2g fat, 67.8g carbohydrates with 30.1g dietary fiber (very high). Mineral content includes K 1800mg (very high), Ca 250mg, Mg 110mg, Fe 2.9mg per 100g. The high fiber content supports functional positioning.

Sushi roll filling — kanpyō-maki (kanpyō-only sushi roll), futo-maki (thick mixed roll), norimaki, chirashi-zushi component. Central to all forms of rolled and scattered sushi.

Simmered kanpyō (kanpyō-no-nimono) — sweet-savory simmered with soy sauce, sugar, and dashi. Traditional Japanese side dish.

Kanpyō-tied bundles — used to tie wrapped vegetables and meat in traditional cuisine.

High-fiber functional positioning — the very high dietary fiber content supports health-focused product positioning.

For OEM: dry kanpyō retail (Tochigi origin), pre-cooked vacuum-pack kanpyō for sushi production OEM, pre-seasoned kanpyō for instant sushi roll production, and unbleached premium kanpyō for natural-positioning retail.

Standard food labeling. Tochigi origin disclosure essential.

Sulfur dioxide bleaching disclosure: bleached kanpyō must declare 二酸化硫黄 (sulfur dioxide) in ingredients. Unbleached kanpyō (無漂白) is premium-positioned.

Kanpyō is not a designated allergen.