Ebisu (Berobero)
For festive occasions like New Year’s and ceremonial events
About Ebisu (Berobero)
"Ebisu (えびす, Ebisu)" is a traditional dish made with eggs set in agar jelly, commonly enjoyed during festivals and celebrations in Japan.
It is believed to trace back to dishes like "tamago kanten" (egg agar jelly) mentioned in Edo-period cookbooks such as "Edo Ryori Tsuu" and "Ryori Hyakuchin."
The dish is known by various names depending on the region, including "Berobero," "Hayabeshi," and "Bekkou."
Available year-round in supermarkets, this dish has become a familiar sight. In recent years, it has been adjusted to be less sweet and is often served as a savory side dish.
Related videos
Reviews
There are no reviews yet.
Regional cuisine of Ishikawa region
Japanese Cuisine - Local cuisine
Kind of food
Recommended
-
![Hinai Jidori Yakitori]()
Hinai Jidori Yakitori
Akita / >Meat dish -
![Amaebi (Sweet Shrimp)]()
Amaebi (Sweet Shrimp)
Fukui / >Seafood -
![Kenchin Soup]()
Kenchin Soup
Tochigi / >Nabe dish -
![Hitachi Aki Soba]()
Hitachi Aki Soba
Ibaraki / >Soba & Udon -
![Tokushima Ramen]()
Tokushima Ramen
Tokushima / >Ramen -
![Karatsu Q-Saba]()
Karatsu Q-Saba
Saga / >Seafood -
![Nobeji Station's Traditional Chicken Rice Bento]()
Nobeji Station's Traditional Chicken Rice Bento
Aomori / >Bento & Onigiri -
![Holland-yaki]()
Holland-yaki
Akita / >Local cuisine
