Dried gourd (kanpyo) is made by hanging long thin slices of calabash gourd out to dry in the sun. High-quality kanpyo is thick, wide and a uniform milky color. The undesired smells of sulfur dioxide in which it is preserved are removed by washing it well in salted water. Kanpyo is then prepared by simmering it in a mix of mirin, sake, soy sauce, and white and brown sugar until translucent. The sweet taste matches perfectly with the acidic flavor of sushi rice (shari) and is commonly used in norimaki and chirashi-sushi.