Oimo

This is the design-y but serious pick. They roast in Tokoname-yaki pots with binchotan charcoal, which tends to give you a cleaner, deeper roast and a slightly smoky finish without overpowering the sweetness. Texture-wise they lean ‘balanced’ rather than ‘extreme goo’: a smooth, dense centre that still pulls a little fluffy at the edges, with a caramelised, almost roasted-nut aroma from the charcoal. If you’re the type who likes yakiimo that tastes richer and more roasted than candy-sweet, this one makes sense.