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Use dried kanpyo (shaved gourd).
Prepare dashi stock.
Prepare soy sauce.
Provide sugar.

The gourd is known as yugao or fukube in Japanese. Kanpyō is an ingredient in traditional Edo style Japanese cuisine. Kanpyo is a favorite ingredient for the inside of roll sushi. It is like a string or ribbon so we use tight for other food or ingredients.

Rinse the kanpyo and rub with lots of salt. When the kanpyo becomes soft, wash off the salt..
Soak the kanpyo for 3 minutes..
Drain off the water, squeeze water out of the kanpyo and cut to proper length..
Put the dashi stock, soy sauce and sugar in a pot and bring it to a boil. Turn the heat down to low, add the kanpyo and simmer for 15 minutes with a drop lid on..
Let it cool, then ready to be used for sushi roll..

It is edible, but you have to prepare them. Kanpyo, also known as Gourd is a kind of Japanese / Korean pickle that is often used as a filling in sushi rolls, especially Futomaki. Pickled kanpyo, also known as gourd or kampyo is a kind of Japanese. Visit CalorieKing to see calorie count and nutrient data for all portion sizes. Traditional Japanese Sushi Rolls - What comes to your mind when you hear traditional Japanese food?

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