Yaki-imo and Sweet Potatoes In Asia

In China, sweet potatoes, typically of the yellow variety, are baked in a large iron drum, and sold as street food during winter.^[32]

In Japan, this is called yaki-imo (roasted sweet potato), which typically uses either the yellow-fleshed Japanese sweet potato or the purple-fleshed (Okinawan) sweet potato.

In Japan, boiled sweet potato is the most common way to eat it at home. Also, the use in vegetable tempura is common.  

Daigaku-imo is a baked sweet potato dessert. Because it is sweet and starchy, it is used in imo-kinton and some other wagashi (Japanese sweets), such as ofukuimo.  

Shōchū, a Japanese spirit normally made from the fermentation of rice, can also be made from sweet potato, in which case it is called imo-jōchū.  

Imo-gohan, sweet potato cooked with rice, is popular in Guangdong, Taiwan and Japan. It is also served in nimono or nitsuke, boiled and typically flavored with soy sauce, mirin and dashi.

Nimono (煮物^?) is a simmered dish in Japanese cuisine.

Mirin (味醂 or みりん^?) is an essential condiment used in Japanese cuisine, consisting of 40%–50% sugar.^[1] It is a kind of sweet rice wine similar to sake, but with a lower alcohol content.

Dashi (出汁, だし) is a class of soup and cooking stock used in Japanese cuisines.