🍱 Kanpyo no tamagotoji

Simmered dried gourd with egg" is a local dish using kanpyo, a specialty of Tochigi Prefecture. Tochigi Prefecture is a production center of kanpyo, which accounts for more than 90% of the total production in Japan. The history of its cultivation is long, beginning in 1712 when it was introduced to the Mibu domain in Shimono-kuni (present-day Mibu-cho, Tochigi Prefecture). Yugao is suitable for the volcanic ash plateau and hot summer climate, and its cultivation area has expanded, and now it is mainly grown in Utsunomiya City, Kamisangawa Town, Shimono City, and Mibu Town. KANPYO is made by cutting the flesh of Yugao into long, thin strips and then drying them. The kanpyo was used to make soup, which was a waste of the kanpyo that could not be peeled well, and this was the beginning of " kanpyo with egg". Kanpyo, which can be seasoned with any seasoning, is also used in many other dishes as a supplementary food.