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  7. Ebisu/Berobero (Chilled agar jelly with whisked egg)

Ebisu/Berobero (Chilled agar jelly with whisked egg) ｜ Our Regional Cuisines

  • Ishikawa Prefecture

    Ebisu/Berobero (Chilled agar jelly with whisked egg)

Ebisu/Berobero (Chilled agar jelly with whisked egg)

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  • Main lore areas

    All of Ishikawa Prefecture

  • Main ingredients used

    Kanten(=agar-agar) , Egg

  • History/origin/related events

    "Ebisu" is a chilled Kanten (agar-agar) jelly with whisked eggs. It is an essential ceremonial dish for festivals and celebrations. It is said to have its roots in "Tamago Kanten" (egg agar-agar) documented in Edo-period cookbooks such as 'Edo Ryōri Tsū' and 'Ryōri Hyakuchin'. It was a delicacy crafted from eggs and sugar, which were precious commodities at that time. It is a staple item in osechi cuisine, and is placed on the first layer along with herring roe and kamaboko (red and white fish paste). It also has different names depending on the region. It is also referred to as 'berobero' due to its smooth appearance. It is also called "hayabeshi," and the name is said to be derived from the local confection "yubeshi" in Wajima City. "Yubeshi" is made by kneading yuzu fruit pulp and glutinous rice flour and steaming it, while "ebisu" can be easily made with agar and eggs only. This is said to have led to the name "Hayayubeshi," which in turn became "Hayabeshi". In Toyama Prefecture, where the former Kaga Domain was located, it is known by the name "bekkou." In Kanazawa and Noto, sugar and soy sauce are used as the base for seasoning, giving it a dark brown appearance similar to "bekkou" (amber). In Komatsu and the Kaga region, it is seasoned with sugar and salt, resulting in a whitish appearance. Because of its sweet and salty taste, some locals say they cannot tell whether it is a side dish or a snack.

  • Opportunities and times of eating habits

    It is eaten on special occasions such as ceremonies, weddings, funerals, and New Year's Day, and it is crafted in a Yuzen-style design using eggs. In the old days, many families used "Ebisu" with lots of sugar as a snack for their children. As a simple dish, each household adds its own personality to the appearance and taste of "ebisu. The texture of "ebisu" varies, ranging from a firm, bouncy texture that can be picked up with chopsticks to a soft texture that may break when pinched with chopsticks. In some cases, ginger juice is added.

  • How to eat

    It is made by adding egg, sugar, and soy sauce to melted Kanten (agar-agar) . It is served cut into bite-sized pieces, such as squares or triangles. The beauty of the cross section when cut also changes depending on how much or how little egg is cooked and how it is poured.

  • Efforts for Preservation and Succession

    (Overview of the people who have passed down the tradition, preservation groups, use of SNS, modern efforts such as commercialization, etc.)
    It is sold throughout the year in supermarkets and other stores. In recent years, it is often seasoned with less sweetness and served as a side dish. Even today, it is made at home as an essential part of festivals and New Year's celebrations.

RECIPE

Ingredients (5 servings)

  • Egg 1
  • Water 2 1／2 Cup
  • Powdered Kanten(=agar-agar) 4g
  • Sugar 2 tbsp.
  • Soy Sauce 1 1／2 tbsp.
  • Salt A little
  • Ginger A little

How to cook

  • 1. Place the specified amount of water and powdered Kanten (agar-agar) in a pot, bring it to a boil, then reduce the heat and simmer for a while. Add sugar, soy sauce, and finely julienned ginger.

  • 2. Pour the eggs gradually into the mixture from step 1, and let it cool down slightly. Let it cool down to a certain extent, then pour it into molds, let it cool and harden, and then cut it into portions according to the number of people.

provider : “Etsuko Aoki's New "Jiwamon" Kingdom - Cuisine of Kanazawa" (Author: Etsuko Aoki)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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