I first came across kampyo while living in Astoria at Go Wasabi. It was only a few blocks from our house, so we went there often. At the time, I was only eating vegetable sushi and the pickings are usually slim, so I choose everything veggie and I came across this interesting hosomaki that was sweet and savory all at the same time. The waiter had tried to explain what it was, but I didn’t quite understand.
I recently found out that kampyo comes from the dried shavings of calabash, a gourd. As luck would have it, I managed to locate it in Sofia at Liu’s, but it is not called kampyo, since Liu’s is Chinese and kampyo is a Japanese word, unfortunately, I never made note of the Bulgarian translation.
Here is the recipe that I followed for making kampyo for hosomaki.