K is for Kampyo!

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.

2 oz (50g) kampyo
1 cup water (or dashi)
5 tbsp Sugar
5 tbsp Mirin
4 tbsp Shoyu (soy sauce)

Wash the kampuo with water.
Rub with salt until soft. Rinse off in water.  Soak in water for an hour.

Bring water to a boil and then drain.
Add water (or dashi).  Cook until crisp-tender.  Add sugar, mirin and shoyu.  Cook over medium  heat until the juices have evaporated.
Cool on a plate.
Roll the finished kampyo into sushi… or other desired use.
As I explore asian cuisine, I am sure I will come across other fantastic ways to incorporate kampyo.  If you have any ideas or suggestions please share.

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Author: caseyangelova

Eating, Gardening & Living in Bulgaria www.caseyangelova.com

12 thoughts on “K is for Kampyo!”

  1. OMG! I love sushi and have never heard of this one! Gonna have to locate the Kampyo in these heah parts, but will definitely give it a try. Thanks for sharing and have a great week!


  2. KM – I am glad I could share! The flavor is both salty and sweet. Before you prepare it it is just dried with nothing additional. I am sure you will be able to find it in your neck of the woods. I still want to try purple yams and green sticky rice!


  3. Re: Purple yams

    I'm not familiar with the east coast so don't ask me specifically where, but go to NJ. When you visit home, that is. There's a large Filipino community there. Any decent Filipino store will carry purple yams. Frozen yams are preferable to powdered ones.

    Or, if you're too lazy to look around, go to this site:


    feel free to ask me any questions when you're ready to use it.

    Re: green sticky rice
    No hope for you there. It's an artisanal product. It's the grain that hasn't fully matured yet that's pounded out of the rice husks. Very few people make it now because they have to be pounded manually. They cost more than the white sticky rice.


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