干瓢（かんぴょう）栃木県産 Bottle gourd fruit (Kanpyo) from Tochigi.
干瓢（かんぴょう）栃木県産 Bottle gourd fruit (Kanpyo) from Tochigi.
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商品詳細
栃木県産の干瓢（かんぴょう）
干瓢は、ユウガオの果肉を薄く細長くむいて乾燥させた食品。
栃木県の生産地では、ユウガオの果実は通称「ふくべ」と呼ばれています。
Bottle gourd fruit (Kanpyo) from Tochigi.
Kanpyo is a food made by peeling and drying the flesh of bottle gourds into thin strips.
In Tochigi Prefecture, the fruit is commonly called "Fukube."
干瓢は、ユウガオの果肉を薄く細長くむいて乾燥させた食品。
栃木県の生産地では、ユウガオの果実は通称「ふくべ」と呼ばれています。
Bottle gourd fruit (Kanpyo) from Tochigi.
Kanpyo is a food made by peeling and drying the flesh of bottle gourds into thin strips.
In Tochigi Prefecture, the fruit is commonly called "Fukube."
その他紹介
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栃木県の干瓢は、全国生産量の98%以上を占め、栃木県の代表的な特産物です。
収穫は7〜8月にかけて行われ、夕顔の実を紐状に剥き、真夏の太陽熱にて2日間にわたり干し上げた乾物食品です。
栄養的にもカルシウム・カリウム・リン・鉄分等が多く含まれ、加えて現代食生活に不足しがちな食物繊維も豊富なことが特に注目されています。
Dried gourds from Tochigi Prefecture account for over 98% of the national production and are a representative specialty of the prefecture.
Harvested between July and August, the evening primrose fruit is peeled into strings and dried in the midsummer sun for two days to create a dried food.
Nutritionally, it is rich in calcium, potassium, phosphorus, iron, and other nutrients, and is particularly noteworthy for being rich in dietary fiber, which is often lacking in modern diets. -
レシピのは、代表かんぴょう巻き！
原材料：ユウガオの実（栃木県産）、保存料（二酸化硫黄）
This recipe is for our signature Kanpyo roll!
Ingredients: Bottle gourd (from Tochigi Prefecture), preservative (sulfur dioxide)
