Ebisu えびす / べろべろ
| Prefecture | Ishikawa (石川県) |
|---|---|
| Region | Chubu |
| Japanese name | えびす / べろべろ |
| Home area | All within the province. |
| Main ingredients | Cold weather, eggs. |
History and Origins
"Sow" is sometimes a cold winter of eggs. It's an essential food for festivals and celebrations. The Edo cookbook Edo and the "Magic Catastrophe" written in Cooks. It was an expensive egg and sugar made into a delicious dish. I was placed on top of the weight with my number of children and the red-white and white-white-sniffers in the regular menu. It's also characteristic of various names in different areas. It's called "sitting" from a gnarly look. It is also called "Saki," and its name is derived from Iwashima City's native sweets. "I'm sorry, I'm sorry, I'm sorry. I'm sorry. It is said from this that it came to be called "immeasurial" and turned around and called "sit." The Toyama Prefecture, with the old Kasuke in place, is given the name "Buy." Kanzawa and Takashi have a nice look because sugar and soy sauce become the basis for flavoring. In the Komatsu and Kaga district, it looks white to taste with sugar and salt. Because of its sweet taste, the locals are often saying, "I don't know if it's sweet or sweet."
When It Is Eaten
It's eaten on the fair day of the wedding and New Year's Eve, and it's made like a friend of the egg painting. In the past, many families made a big "sing" with lots of sugar for their children. Simple cooking only creates personality in the finish and taste of each household. It's a kind of elastic thing like chewing chopsticks, and it's a wide range from soft ones that can be torn apart by pulling them. There are cases where you add ginger juice.
How It Is Eaten
In the melted cold weather, eggs and sugar and soy sauce were added and hardened. A square or a triangle is offered in a small cut. The beauty of the cut on the side also changes when it is cut according to how the egg goes down and down.
Recipe — Serves 5
Ingredients
- 1 egg
- 2 1/2 cups water
- 4 g [ Picture on page 17]
- 2 tbsp sugar
- 1 tbsp 1/2 soy sauce
- a pinch salt
- a pinch ginger
Method
- A little water and powdery cold weather is put into a pot, and when it is boiling, it is cooked and cooked and made into a small slice of boiling water, sugar, oil, and finely cut.
- A little bit of eggs is poured into the pot and the pan is hot. It's cool to some degree, and then it's flowing in the mold and then it's cooled and cut into smaller groups.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.