Three caramelized Japanese sweet potato cubes on shiso leaves, served on a rustic dark ceramic plate with a minimalist aesthetic.

Recipe of the day · 12th July 2026

Binchotan-Seared Satsumaimo with Tamari-Koji Caramel

A meditative vegan fingerfood by Chef Hiroshi. Binchotan-grilled Japanese sweet potato glazed with aged tamari-koji caramel. A perfect balance of smoke and umami.

By Hiroshi

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