This yakiimo, or roasted sweet potato, is made by aging Kagoshima’s Beni Haruka sweet potato at a low temperature for over 100 days and baked with the company’s unique method. Kagoshima Prefecture ranks number one as a sweet potato producer in Japan thanks to its warm climate as well as well-drained and mineral-rich volcanic ash soil, which is the ideal environment for growing sweet potatoes. Among the many varieties cultivated in the region, Beni Haruka characterized by its moist texture and a remarkably sweet flavor is the most popular variety along with Anno Imo. Beni Haruka sweet potatoes grown by a contract farmer with 45 years of experience are aged for more than 100 days in a storage where temperature is properly controlled to bring out the sweet flavor to the fullest. Then, the sweet potatoes are baked employing a special method in a nearly oxygen-free environment to prevent oxidation with a machine that uses heated steam. The resulting “yakiimo” sweet potatoes are extremely moist with rich sweet flavor. They can be enjoyed at a room temperature but heating in the oven or microwave would enhance their sweetness and make them even tastier. As the sweet potatoes come frozen, it is also recommended to thaw them naturally and eat them chilled to enjoy a sherbet-like texture. Enjoy the fragrant sweet taste and the creamy texture of the Beni Haruka sweet potatoes, named for being much tastier than other varieties “by far,” or “haruka” in Japanese.