The gourd is harvested between late July and September.
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.
Kanpyo is like mushroom in that its nutritional value increases when it is hanged to dry.
In the case, minerals, dietary fiber, iron, calcium, and potassium are condensed by drying it.
Seasoned kanpyo is also great for diets because it contains a lot of dietary fiber.