Kannawa Steam Cooking — Jigoku Mushi Kobo

**Optimal ingredients:** Locals recommend: sweet potato (20 min), corn (15 min), shrimp in shell (8 min), and pork belly slices (12 min). The sweet potato achieves a texture between baked and steamed — creamy interior, slightly dry skin. Eggs (onsen tamago style, 13 min) are fool-proof. **Timing strategy:** The facility operates first-come seating. Arrive at opening (9:00) or after lunch rush (14:00+) to get table space. The steam vents themselves have no wait, but table space for eating fills during 11:00–13:00. **Take-home option:** Buy ingredients at the market, use the steam facility to cook them, then pack in provided containers for later eating. This works for travelers who want the experience but aren't hungry immediately. Sweet potatoes hold particularly well.