It is an additive-free Kanpyo finished without using additives.
Since it is dried in the sun, the original taste of dried gourd is condensed as it is without losing the sweetness and flavor.
Cooking method: Wash Kanpyo with water and simmer in hot water until it is as firm as you like.
Softly boiled Kanpyo is seasoned sweetly and spicy to make sushi rolls and Gomoku sushi. Also, for kelp rolls and obi wrapping ...
In addition, you can enjoy it with sesame vinegar, stir-fry, egg binding, and miso soup.
It will turn brown if stored for a long period of time, but since it is the original color of Kanpyo, you can enjoy it without change.