EnglishEbisu (berobero)
On the day of Hare such as ceremonial occasions and New Year holidays
Ebisu (berobero) introduction
Ebisu is sometimes an egg agar and is an essential food for every festival or celebration.
It is said that there are roots in the “egg agar” described in the Edo period cookbooks “Edo ryori” and “Ryori Hyakochin”.
It is also characterized by various names depending on the region, and there are names such as “berobero”, “hayabeshi”, and “bekko”.
It is sold all year round in supermarkets and so on. In recent years, it has been seasoned to sweet sahikaume and is often served as an appetizer.
It is said that there are roots in the “egg agar” described in the Edo period cookbooks “Edo ryori” and “Ryori Hyakochin”.
It is also characterized by various names depending on the region, and there are names such as “berobero”, “hayabeshi”, and “bekko”.
It is sold all year round in supermarkets and so on. In recent years, it has been seasoned to sweet sahikaume and is often served as an appetizer.
