Kanpyō (OR Kampyō) are dried shavings of melon-like fruit called ‘Yūgao’, which texture is similar to cucumber or white outer parts of watermelon. Kanpyō is most commonly used as a filling of Sushi Rolls. I remember when I helped my grandmother to dry the shavings to make Kanpyō. I was a child. I hanged the shavings on a bamboo rod as my grandmother shaved the ‘Yūgao’ fruit. I think about her every time I cook this.


Enough for 10 Sushi Rolls


20g Dry Kanpyō

1/2 cup Water
2 tablespoons Soy Sauce
2 tablespoons Mirin
2 tablespoons Sugar

  1. Soak Kanpyō in cold water for 5 minutes and drain. Sprinkle with 1/2 teaspoon Salt and rub them well to remove the preservative. Rinse well and drain.
  2. Cook in the plenty of boiling water for 10 minutes or until just soft enough, and allow to cool.
  3. When cool enough, squeeze to remove excess water, and cut in half OR into the required length as the shavings are long.
  4. Place all the sauce ingredients in a saucepan, and bring to the boil. Add Kanpyō and simmer for 10 minutes OR until sauce is reduced. *Note: Do not over cook.