Kanpyo no Gomasu-ae (Dried Gourd Strips Dressed with Sesame Vinegar) ｜ Our Regional Cuisines

Tochigi Prefecture

Kanpyo no Gomasu-ae (Dried Gourd Strips Dressed with Sesame Vinegar)

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Image source: Tochigi Prefecture Agricultural Workers’ Colloquium

Main lore areas

Area around Mibu, Shimotsuke
Main ingredients used

Dried gourd strips, Sesame

History/origin/related events

Amidst the many dried gourd strips dishes, “Kanpyo no gomasu-ae” is one of the dishes beloved by residents of the prefecture along with “Kanpyo no tamago-toshi.” Tochigi Prefecture’s dried gourd strip production accounts for over 99% of the country’s; its cultivation especially flourishes in the southern part of the prefecture. For the cultivation of bottle gourd which becomes dried gourd strips, light soil with good drainage is desirable; this area where the "Kanto Loam Formation" is widely distributed is suitable for its cultivation. Also, the evening showers that are the mark of summer cool the ground surface and stimulate the growth of the bottle gourd’s roots, and their water content is the primary factor that leads to the development of the bottle gourd’s fruit. Thus blessed in topographical and meteorological conditions, dried gourd strip production became established here. The history of bottle gourd cultivation goes back over 300 years; it is said that the cultivation was brought about by "Torii Tadateru", the first "daimyo of the Shimotsuke Mibu Domain". It is said that in 1712, bottle gourd seeds were sent from "Minaku Kizue", Omi Province and successfully cultivated, and dried gourd strips began to be produced there.
Opportunities and times of eating habits

A light, simple dish that dressed dried gourd strips and vegetables with sesame vinegar. One can use vegetables that are in season, and the dish is made easily at home throughout the year. Dried gourd strips are also good for regulating the condition of the body and preventing summer heat fatigue. Besides carbohydrates, it has dietary fiber and many mineral components such as potassium and calcium, etc.; it is said to have about five times the dietary fiber of burdock root, and seven times that of broccoli and daikon radish.
How to eat

The way to restore dried gourd strips in order to preserve their texture differs with the dish. In general, it’s frequently parboiled before use, however, for pickles and "gomazu-ae", it’s quickly washed and sprinkled with 1 teaspoon of salt which is rubbed in with both hands; it’s softened until it becomes springy, and after washing the salt off with water, it’s soaked in hot water for about 20 minutes and then has the water content squeezed out.
Cut the restored dried gourd strips into 3-4cm strips, mix with carrots, abura-age, cucumbers, etc. Dress with sesame vinegar to match the ingredients. It is good to dress the dish just before eating it.
Dried gourd strips are precious as an ingredient that can be tied. Also, since its light taste enhances other ingredients, it can be made into a fine powder and put into bread and sweets, as well as in many other uses and variations.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
By including dried gourd strips in the menu of school lunches within Tochigi Prefecture dried gourd strips, its availability as a regional traditional cuisine is being furthered.
Also, at Tochigi dried gourd strip festival held at "Michinoeki Shimotsuke", through the supplying of dried gourd strip dishes and events, they are attempting to encourage its production and increased consumption.

RECIPE

Ingredients (for 4 people)

Kanpyo (Dried gourd strips) 15g (90g after being restored)
Abura-age 30g
Carrots 15g
Cucumber 1 small
【Seasoning】Ground sesame 2 tsp.
【Seasoning】Vinegar 2 tsp.
【Seasoning】Sugar 2 tbsp.
【Seasoning】Sesame oil 2 tsp.
【Seasoning】Salt 1／2 tsp.
【Seasoning】Soy sauce 2 tsp.

How to cook

1. After rubbing the dried gourd strips with salt (additional amount), rinse it in cold water, soak it in hot water for about 20 minutes, squeeze out the water and cut into 3-4cm strips.
2. After pouring hot water on the abura-age and removing the excess oil from it, cut it into thin strips.
3. Wash and peel the carrots, and julienne into 3-4cm long strips.
4. Julienne the cucumbers into 3-4cm pieces.
5. Sprinkle 3, 4 with a little salt (additional amount) and lightly rub the salt in.
6. Mix in the [seasoning], dressing the dried gourd strips, abura-age, carrots, and cucumbers with it.

provider : “Furusato no Washoku Utsunomiya no Dento Ryori” (KASHIWAMURA Yuji/HANDA Hisae)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Kanpyo no Gomasu-ae (Dried Gourd Strips Dressed with Sesame Vinegar) ｜ Our Regional Cuisines

Tochigi Prefecture

Kanpyo no Gomasu-ae (Dried Gourd Strips Dressed with Sesame Vinegar)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (for 4 people)

How to cook