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.
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Regional cuisine of Ishikawa region
Japanese Cuisine - Local cuisine
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