- Main lore areas
All areas of Tochigi Prefecture
- Main ingredients used
- History/origin/related events
Simmered dried gourd with egg" is a local dish using kanpyo, a specialty of Tochigi Prefecture. Tochigi Prefecture is a production center of kanpyo, which accounts for more than 90% of the total production in Japan. The history of its cultivation is long, beginning in 1712 when it was introduced to the Mibu domain in Shimono-kuni (present-day Mibu-cho, Tochigi Prefecture). Yugao is suitable for the volcanic ash plateau and hot summer climate, and its cultivation area has expanded, and now it is mainly grown in Utsunomiya City, Kamisangawa Town, Shimono City, and Mibu Town. KANPYO is made by cutting the flesh of Yugao into long, thin strips and then drying them. The kanpyo was used to make soup, which was a waste of the kanpyo that could not be peeled well, and this was the beginning of " kanpyo with egg". Kanpyo, which can be seasoned with any seasoning, is also used in many other dishes as a supplementary food.
- Opportunities and times of eating habits
Kanpyo has been prepared throughout the year as a simple and nutritious dish using kanpyo, which busy farmers had failed to process. Nowadays, it is eaten at home using commercially available kanpyo (dried gourd), and is also popular as a school lunch menu item.
- How to eat
Mix chopped kanpyo with beaten egg, then add it to seasoned broth and seasonings and stir gently. The seasoning can be soy sauce or miso.
When adding eggs, raise the temperature of the broth sufficiently.
If you want to use kanpyo as a pickles or salad, soak it in plenty of boiling water to keep its crunchiness.
- Efforts for Preservation and Succession
Kanpyo is eaten at home, and is also popular as a school lunch menu item. Kanpyo has been reevaluated in recent years because of its high dietary fiber content. A citizen's group in Utsunomiya City has been preserving and passing on traditional local dishes by holding local cooking classes for children.