Kanpyōmaki

Kanpyōmaki is a type of sushi roll that uses dried bottle gourd (干瓢, kanpyō) as a filling. Kanpyō is traditional Japanese food made from the flesh of the bottle gourd, which is then dried. It has a mildly sweet and delicate flavor and is frequently used in Japanese cuisine. It originates from the Edo period and is mainly produced in Tochigi Prefecture. The use of kanpyō in sushi rolls is particularly common in edomae sushi. It is traditionally valued as a healthy and nutritious food.

To make kanpyōmaki, dried kanpyō is first soaked in water and then cooked in a mixture of soy sauce, sugar, and mirin to add flavor. Subsequently, the seasoned kanpyō is placed together with sushi rice on a nori sheet and rolled into a cylinder. The roll is then cut into bite-sized pieces.