|Kanpyo Quick Facts|
|Major nutrients||Iron (17.25%)
Vitamin B5 (13.78%)
It is an ingredient used in traditional Edo style Japanese cuisine. Kanpyo is used commonly in Futomaki sushi roll. The flesh is cut into strips of 3 mm thick and 3 mm wide and then dehydrated or dried in sun. Due to its delicious taste and uniqueness, it is appeared in various Japanese dishes such as marinated Aemono and stewed Nimono foods. Kanpyo is flavored with sugar, soy sauce, mirin, dashi and other ingredients when using it for sushi. It is used as a crucial ingredient for Futomaki sushi rolls.
Before 280 years, in second year of Shotoku epoch the feudal Tadahide Torii was the owner of land in Omi province acknowledges another land in Simotsuke province. He left Manakuchi for Mibu and orderd to deliver the Kampyo seeds from Manakuchi to Mibu.
There are another versions of kampyo origin, but we don’t have any truth worthy information nowadays. The most famous manufacturer of kampyo is the south of Tochigi prefecture (Ishibashi, Minamikawachi, Kokubunji and Mibu). Among all the areas of Japan, this area is the most acceptable for the kampyo’s cultivation.