Farmers grow this kind called "yuugao" of gourd in summer. Yuugao becomes 30cm diameter bigness. They are processed by a planing machine into 3cm wide and 3mm thick long strips and dried in a vinyl house, which is very useful both to keep high warmness for drying and to avoid sudden showers in summer. Its dried strip is called "kanpyou". You may have taste it when you had some kinds of sushi roll. Kanpyou is boiled with soy sauce and sugar, changes its white into brown. Boiled ones are put into the center of sushi roll or nori maki.
Wow, there are a lot of them!
ReplyDeleteThis is interesting...and such a beautiful plant.
ReplyDeleteIt looks like melon! Lovely photo!
ReplyDeleteThank you for visiting my post!
Dimi...
I don't eat sushi but always enjoy any kind of vegetable cooked in different ways. How pretty these look growing, and the straw covering the ground must keep them so clean and fun to harvest without crawling about on mud!
ReplyDeleteHope you are well.
Mary -
These gourds look like winter melons to me. I don't know whether I have tasted it in the sushi roll or nori maki.
ReplyDeleteI've never thought these are pumpkins, they are green. Now I know they are used in thick long dried strips for sushi. Thanks for sharing.
ReplyDeleteDearest RTC,
ReplyDeleteThis post did transform me back to the early 1960s when my Dad grew the then popular Lebanese squash, they looked so very similar to your photo.
Kanpyō is the Lagenaria siceraria var. hispida, a variety of calabash gourd. Don't know if here in the USA they also will use it in futomaki sushi roll.
A very special procedure for shaving it and letting it dry! And that already for 300 years. And the unique use as edible twist tie in dishes like fukusa-zushi and chakin-zushi. Leave it to the artsy Japanese way of preparing and presenting food!
Thanks for bringing back fond memories, even if the vegetable was somewhat different.
Hugs,
Mariette
Very interesting, I didn't know this vegetable.
ReplyDeleteI love suhi, when I eat I will remember this post 😊
Have a nice week
...there are so many vegetables that are new to me and this is yet another.
ReplyDeleteAn interesting read and thanks for the photograph too.
ReplyDeleteTake care.
All the best Jan
Thank you so much for coming to see my blog.
ReplyDeleteIt's nice to see pumpkin plants thrive like this ... 🍈
ReplyDeleteThis plant looks like a pumpkin! Thank you for interesting information!
ReplyDeleteStay safe !
Gourds in sushi?
ReplyDeleteI'll try to find out when I eat sushi next time.
That's interesting. You know, I've never cared much for sushi rolls, but I love soy sauce and white rice. Thanks for sharing your posts with us - I always learn something every time I visit.
ReplyDeleteHave a good week ahead.
~Sheri
Good afternoon. Thanks for visiting my blog. Congratulations for your work. I took the opportunity and started following, I am number 56. I would like to have the privilege of you following me too. Good weekend.
ReplyDeleteWow!!Nice blog!Thanx for sharing!!
ReplyDeleteGreetings
Anita in Norway
Dearest RTC,
ReplyDeleteJust in reply to your comment about Gudeg Jogja with the young jack fruit, I've always loved to try the authentic local fare and enjoyed it. So I did while in Japan, eating at an authentic Japanese restaurant with my hosts and trying whale: http://mariettesbacktobasics.blogspot.com/2011/03/news-from-our-sister-city-osaki-in.html
Hugs,
Mariette
I am already your follower. Inviting you to follow me too. Thank you.
ReplyDeleteUma publicação super interessante... sobre um vegetal, que eu desconhecia por completo!
ReplyDeleteGostei imenso! Um grande abraço!
Ana