YAMATSU TSUJITA:                                                       dried bottle pumpkin strips

Kanpyo, the dried bottle pumpkin strips have a long tradition as a vegetable. Originally from the Osake region during the Edo period, the round bottle gourds are now mainly planted and processed in the Oyama region, Tochigi Prefecture. The pumpkin is harvested between the end of July and September. The white flesh of the pumpkin is cut into strips 3 cm wide and 3 mm thick and dried in the sun.

Usually chemically bleached and preserved with sulfur dioxide. Our producer works very cleanly and without any additives.

Storage: Dry and cool

Preparation:

Rinse the kanpyō briefly with water. After that, place in a bowl and soak in water for 10 minutes. Knead the soaked kanpyō with a little salt and rinse well with water.

Bring water to a boil, add kanpyō and cook for 5-10 minutes until tender. Then cool in cold water, squeeze and cut into 5 cm long pieces if necessary.

Put the kanpyō in a saucepan, cover with water and add soy sauce, sugar, mirin and sake. Stir everything well and bring to a boil over medium heat. Reduce the heat and cover the pot.

Simmer for 10-15 minutes until almost no liquid is left