Kampyo (Dried Gourd) – Traditional Japanese sushi roll ingredient

Kampyo (Dried Gourd)

kampyou temaki

Kampyo is made from the dried flesh of the yugao gourd.


Kampyo originated from Kizu, Settsu no kuni, which is now known as Naniwaku in Osaka.

Since the Taisho period, kampyo grown in Kizu has been famous in Osaka. Due to this reason, “kampyo” is still known as “kizu” in sushi restaurants found in the Kansai region.


During the second year of Shotoku (1712) the feudal lord Tadahide Torii was transferred from Shiga prefecture to Tochigi prefecture.

Over there, he encouraged the cultivation of kampyo and from then onwards, Tochigi prefecture has been famous for its production of kampyo until now.

Currently, Tochigi accounts for almost 93% of kampyo production nationwide.

Kampyo picture From Wikipedia 

Kampyo picture From Wikipedia

Kampyo contains high levels of calcium, potassium, phosphorus and iron. It is also rich in fibre and thus acts as a good constipation remedy.

It is also suitable for pregnant women and old people.


While a roll of hosomaki sushi (thin roll sushi) is usually cut into 6 pieces, kampyomaki sushi is cut into 4 pieces.

As the way the sushi pieces are arranged is similar to how the taiko drum sticks are being placed on a taiko drum, the arrangement is also known as “chanchiki”.

You can see how yugao gourd is harvested and processed in this blog.

We use kampyo as an ingredient during our Futomaki sushi lesson too.





摂津国 木津(現在の 大阪市 浪速区 )が干瓢生産の発祥の地である。


山城国(やましろのくに 現在の京都)から木津川を下り摂津の木津(きづ)へ運ばれ、そこで誕生したのが干瓢巻(干瓢巻き)。


その名残で、関西のすし屋では、かんぴょうのことを今でも 「木津(きづ)」 と呼ぶ。


1712年 (正徳二年)に 近江国 水口藩 現在の滋賀県) から 下野国 壬生藩 (現在の栃木県 下都賀郡 壬生町 )に国替えになった 鳥居忠英 (江戸時代中期の大名)が、