Long, beige, ribbonlike strips of gourd that are dried and used as edible ties for various Japanese food packets. Kampyo can also be used as an ingredient in sushi and in simmered dishes. It can be found packaged in cellophane in Asian markets. Kampyo strips must be softened in water several hours before using.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.