Synopsis

In Japan, the sweet potato holds a prominent place in cuisine and culture. Baked, fried, simmered in hearty stews, or transformed into delicate desserts, it has long served as a reliable source of sustenance during times of scarcity. More recently, this adaptable vegetable is even finding applications in modern ingenuity, offering a natural way to regulate building temperatures during the summer months. Researcher Hashimoto Ayuki will guide us through these exciting new culinary possibilities.