Smoked Pumpkin with Rice-Vinegar Glaze

Split the pumpkin lengthwise, remove seeds and fiber with a spoon, then cut into 2cm-thick half-moons. Set aside.

Mince the garlic finely. In a small saucepan over low heat, combine rice vinegar, soy sauce, honey, and garlic. Stir gently for 3-4 minutes until the glaze just begins to thicken and loses its raw sharpness. Remove from heat and hold warm.

Light the binchōtan brazier and allow the coals to reach full heat — you will see them glowing with a faint white ash across the surface, about 20-25 minutes. The heat should feel radiant and clean, not acrid.

Arrange the pumpkin slices in a single layer across the iron yakitori grill positioned 8-10cm above the coals.

Cook for 5-6 minutes on the first side, until the flesh develops caramelized edges and light char marks. Flip each slice carefully.

Continue cooking the second side for 4-5 minutes, until the pumpkin is completely tender when pressed at the thickest part. The exterior should carry subtle amber char, not black.

Using a clean brush, apply a thin coat of the warm rice-vinegar glaze to each pumpkin slice. Allow 30 seconds for the glaze to set into the char, then flip and glaze the other side.

Transfer to a serving platter. Finish with a whisper of finishing salt. Serve immediately while the residual heat maintains the glaze's sheen.