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●Dried gourd shavings sushi roll (Kanpyou sushi roll) is healthy sushi

Unfortunately, it may not be the most popular thin roll sushi in Japan.
That's because Kampyou is not a familiar ingredient in our daily lives.
I don't have a chance to eat Kampyou either, because it's not on the regular menu.
However, when I eat sushi, Kampyou sushi rolls make me nostalgic for Hosomaki sushi.
Now, let me tell you about Kampyou Sushi Roll.

What is Kampyo?

Kampyo is a fruit of the Yugao (a member of the cucurbitaceous plant family), a type of cucumber called Fukube. Kampyo is a dried food made by peeling the bulb into strings and drying it. A single fukube, 30cm in diameter and 7-8kg in weight, can be used to make about 20 meters of kampyo. It is mainly produced in the southern part of Tochigi Prefecture.

Production of this product accounts for more than 80% of the Kampyo cultivation in Japan.

Nutrition of Kampyo

Kampyo is rich in calcium and dietary fiber. Even in its dried form, Kampyo contains 250mg of calcium and 30g of dietary fiber per 100g It contains the following.

Both of these nutrients are easily deficient in modern people, so the fact that you can get a certain amount of them from just kampyo alone is I'm happy. The calorie count is 260 kcal per 100g.

What does Kampyou in Kampyou sushi roll taste like?

Is the Kampyou in the Kampyou Sushi Roll sweet? Is it salty? Many people are wondering what it tastes like.
Actually, the Kampyou used in Kampyou Sushi MAKI contains a dish called "Kampyou Sweet and Spicy sause", which is made by boiling kampyo, and it is sweet and salty.(I find it sweet.)
How good is it to have something sweet in your sushi? You'd think, right?
And it's surprisingly delicious.
Because when you put Kampyou with vinegared rice, sweet and salty Kampyou, and soy sauce on it, it blends surprisingly well in your mouth.

Kampyou Hosomaki Sushi is simple, but has a deep flavor.

How to Make Kampyou in Sweet and salty Sauce

Ingredients (2 servings)
Kampyo (dried) 25g
1/2 teaspoon salt
Hot water (for boiling) 1000ml
Hot water 100ml
2 tbsp soy sauce
2 tablespoons mirin (sweet cooking sake)
2 tablespoons sugar


How to make
1. Quickly rinse the Kampyo in water, place them in a bowl and pour enough water to soak them. let them soak for about 3 minutes. Drain the water.
2. Sprinkle with salt and rinse until softened. Rinse briefly and drain.
3. Put the water in the pot and when it comes to a boil, put the kampyo. Boil over medium heat for about 15 minutes, remove from heat, then squeeze out the water.
4. Cut 3 in half.
5. Put the ingredients for the boiling water in the pot, reduce the heat to medium, and when it comes to a boil, add 4.
6. When it comes to a boil again, reduce the heat to low and simmer for about 10 minutes, and when the color of the dried gourd has changed and the amount of liquid has decreased, it is done.

By looking at the ingredients, I think you have a pretty good idea of what it tastes like.
The Kampyou is used in Hosomaki Sushi.

In Japan, Kampyou is not only used in Hosomaki sushi.
I'll be using it in Futomaki sushi, which is sometimes used in a thick roll of sushi, and I'll be introducing it again.

Be sure to try these simple but nutritious and healthy Kanpyou sushi rolls, which are a must try at least once.

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