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Hibi Yakiimo took Champion at the National Yakiimo Grand Prix 2025 with its Beniharuka variety – sticky and glossy when roasted, crazy honey-like sweetness and creamy through the centre.
Their whole thing is treating sweet potatoes like produce with personalities: origin, variety and aging level shift what they serve, and they tweak their roasting depending on the season. That’s the kind of cred that turns a humble snack into a pilgrimage.