Satsuma-imo Kinton

Peel the Japanese sweet potato and cut it into 2cm thick rounds. Soak the cut Japanese sweet potato in cold Water for 10 minutes to remove excess starch, then drain.

Place the drained Japanese sweet potato in a steamer. Add the Gardenia fruit to the steamer with the Japanese sweet potato. Steam until the Japanese sweet potato is very tender, about 15-20 minutes.

Remove the Gardenia fruit and pass the hot, cooked Japanese sweet potato through a fine-mesh sieve or mash thoroughly with a potato masher until completely smooth.