Kanpyō (かんぴょう or 干瓢), sometimes romanized and pronounced kampyō, are dried shavings of Lagenaria siceraria var.

[3] Kanpyō is an ingredient in traditional Edo style Japanese cuisine.

[3] The region is so tied to the food product that it hosts the "Kanpyō Highway with History and Romance".

The white flesh of the gourd is cut into strips 3 cm wide and 3 mm thick, then either dried in the sun or dehydrated.

[5] Sulfur dioxide is sometimes used as a fumigant but must not be used in concentrations exceeding 5.0 g per 1 kg of dry matter.