Simmered Kanpyo (Nimono)
Simmered Kanpyo (Nimono) is a traditional Japanese side dish made from dried gourd strips (kanpyo) that are rehydrated and slowly simmered in a savory-sweet broth. It typically features ingredients like soy sauce, mirin, sugar, and sake, often with additions like shiitake mushrooms or carrots. This dish is a staple in Japanese home cooking and bento boxes, particularly in the Kanto region.
🍽️ Nutrition at a glance
This dish is moderate in carbohydrates and low in fat and protein, providing a good source of dietary fiber and essential minerals like potassium and manganese. A typical serving contains roughly 100-150 calories, depending on the amount of sugar and soy sauce used in the simmering liquid.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 3.5 g |
| Carbs | 22 g |
| Fat | 0.5 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 480 mg |
| Potassium | 350 mg |
| Manganese | 0.6 mg |
| Iron | 1.2 mg |
| Magnesium | 25 mg |
| Vitamin B6 | 0.1 mg |
| Phosphorus | 45 mg |
| Copper | 0.15 mg |
| Selenium | 2.5 mcg |
Per 1 cup (180 g) · estimated, varies by recipe
💡 What's interesting
Kanpyo is culturally significant as a key ingredient in traditional Japanese New Year's dishes (osechi-ryori), symbolizing prosperity and longevity. Nutritionally, it's unique for being a low-calorie, high-fiber vegetable that absorbs the flavors of its cooking broth, making it a flavorful yet light component of a meal.
