Eleanor Nakama-Mitsunaga
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KAMPYO is a common ingredient used in futomaki and hosomaki sushi. And because of its string-like nature, it's also used as an edible tying implement to wrap kombu and other ingredients.
The basics: Kampyo, or kanpyo, is made from a light green Japanese round gourd.
The gourd is harvested fresh in the summer and immediately prepared for drying. The outer skin is removed and the creamy white flesh cut into 1-inch strips which are then dried.
Dried kampyo is packaged in clear plastic and resembles shoelaces.
Kampyo needs to be reconstituted and cooked before eating. Cooked kampyo has a chewy, somewhat crunchy, yet spongy texture. The flavor is bland with some sweetness.
Selecting: Look for kampyo that is creamy white. Dark yellow coloration with a thin, shriveled appearance is signs of age.
Storing: Dried kampyo should last a year unopened, but may darken. Cooked kampyo should be consumed within a couple of days and refrigerated for storage.
Use: Dried kampyo needs to be soaked in water for several minutes. After soaking you may also choose to rub the strips in salt and rinse to remove any impurities, or simply parboil the strips in water.
Because the strips are relatively tasteless, they need to be cooked in seasonings to add flavor.
For sushi, kampyo is commonly simmered in soy sauce, sake, sugar and a dash of salt and boiled for 10 to 15 minutes, or until the sauce is absorbed by the kampyo.
Kampyo can also be added to other simmered dishes or cooked with dried soy beans, mushrooms and kombu for a variety of tasty side dishes.
Where to buy: Dried kampyo is available at most supermarkets in the Asian food section or at various Asian markets. Prices range from $1 to $2 a package, depending on amount.
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
