Kanpyo-maki 干瓢巻

A seaweed roll that became popular among ordinary people from the Edo period. Thin rolls were especially in vogue in Edo, and the kanpyo roll was synonymous with the nori roll. In Osaka, meanwhile, thick rolls wrapping various fillings were popular at the time.

Kanpyo is made from the flesh of a gourd-like fruit called fukube, torn into strips and dried. Once rehydrated in water, it is simmered with sugar and soy sauce — that familiar Japanese sweet-and-savoury taste, paired with a pleasantly firm, crisp bite that makes it a favourite.

As with kappa-maki, kanpyo-maki is highly regarded by sushi connoisseurs, and many particular diners insist on "closing the meal with a kanpyo roll."

Origin: 98% of the kanpyo circulating in Japan is produced in Tochigi Prefecture Season: Kanpyo keeps its flavour even when frozen, so it is eaten all year round