Kanpyō , sometimes romanized and pronounced kampyō, are dried shavings of Lagenaria siceraria var. hispida, a variety of calabash gourd. The gourd is known as yugao or fukube in Japanese. Kanpyō is an ingredient in traditional Edo style Japanese cuisine. Cooked and flavored kanpyō is commonly used in futomaki sushi roll.

Calabash, also known as bottle gourd, white-flowered gourd, long melon, birdhouse gourd, New Guinea bean, New Guinea butter bean, Tasmania bean, and opo squash, is a vine grown for its fruit. It can be either harvested young to be consumed as a vegetable, or harvested mature to be dried and used as a utensil, container, or a musical instrument. When it is fresh, the fruit has a light green smooth skin and white flesh.