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Bekko/Ebesu ｜ Our Regional Cuisines

  • Toyama Prefecture

    Bekko/Ebesu

Bekko/Ebesu

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  • Bekko/Ebesu

    Image Source : "Toyama Home Cooking" Menu Collection (Toyama Prefecture)

  • Main lore areas

    East Side

  • Main ingredients used

    Kanten (Agar-agar), Egg

  • History/origin/related events

    Bekko, a soy-sauce flavored agar-agar with beaten eggs poured over it, is a classic dish that has been made on festive occasions such as celebrations and Buddhist memorial services, as well as at festivals and other events. In the past, eggs were a luxury item, so "bekko" was loved as a special treat to be eaten only on special occasions. Bekko was named after the candy-colored agar with eggs scattered on it like a cloud, which looks like a tortoiseshell hairpin, and it is called "Bekko" mainly in the eastern part of the prefecture. In some areas, it is called "Ebessu," but in the western part of the prefecture, such as Nanto City, it is known as "Yubeshi" because of its resemblance to the Japanese confectionery Yubeshi. In the eastern part of the prefecture, people eat it as a snack because of its pronounced sweet taste, while in the western part, it is often eaten as a side dish because it is finished with less sweetness. Recently, Bekko has been made with various ingredients such as vegetables, somen noodles, and crabs, in addition to eggs.

  • Opportunities and times of eating habits

    It is one of the most popular dishes for celebratory occasions such as New Year's Day, festivals, and other celebrations, as well as for Bon festivals, Buddhist services, and other occasions when a large number of people gather. In some regions, yuba (bean curd), tofu, and sesame seeds are added for Buddhist ceremonies.

  • How to eat

    Soak agar sticks in water for 30 minutes, then tear and squeeze well. Pour into a saucepan with water and heat over low heat to dissolve. Once melted, add soy sauce, mirin( sweet rice wine), and other seasonings. Turn off the heat and pour the beaten egg mixture into the molds.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    While the taste is passed down in each family, it is also sold in supermarkets, making it easily accessible to those who only want a small portion or cannot cook at home. It is also served as a school lunch menu, so even children who do not eat it at home can experience the traditional taste.

RECIPE

Ingredients (4 servings)

  • Kanten (agar-agar) 1 stick
  • Water 2 cups
  • Soy sauce 2 tbsp.
  • Mirin (sweet rice wine) 2 tbsp.
  • Sugar 2 tsp.
  • Egg 1／2

How to cook

  • 1. Soak agar in water for 30 minutes, then tear off and squeeze tightly, put into a pot and heat with water to dissolve thoroughly over low heat.

  • 2. Once dissolved, add soy sauce, mirin and sugar. Turn off the heat and pour the broken egg mixture into the pan.

  • 3. Pour into a wet mold and cool.
    Powdered agar agar can also be used.
    Instead of eggs, add ginger, shortened somen noodles, seasoned chopped shiitake mushrooms, chopped walnuts, or other ingredients.

provider : "Toyama Home Cooking" Menu Collection (Toyama Prefecture)

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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