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