Grandma's Recipes 
富山県 
* Photo is for reference 富山県 ⛄ Winter
Japanese Grandma's Amber Egg Jelly (Bekko)
Bekko is a stunning regional specialty from Toyama Prefecture - a shimmering amber-colored jelly made from agar, eggs, soy sauce, and ginger. Named for its resemblance to tortoiseshell (bekko in Japanese), this elegant yet simple dish has been a fixture of celebration tables in Toyama for generations.
🧂 Ingredients
servings
* In traditional Japanese grandma cooking, measurements are approximate — think of them as guidelines rather than exact amounts.
| Main Ingredients | |
| Kanten bar (agar stick) | 1本 (approx. 8g) (Soak in water until soft; can substitute with 4g agar powder) |
| Eggs | 2個 (Well beaten) |
| Water | 600cc |
| Seasonings | |
| Sugar | 大さじ5〜6 |
| Soy sauce | 大さじ2 |
| Grated fresh ginger | 1かけ (approx. 10〜15g) (About 10g) |
👩🍳 Instructions
- 1
Soak the agar stick in water until soft, then tear into small pieces and squeeze out excess water.
- 2
Dissolve the agar in water over medium heat. Cook until the agar is completely dissolved with no visible pieces remaining.
- 3
Add the sugar and soy sauce. When the liquid turns a beautiful amber color, stir in the grated ginger.
- 4
Turn up the heat to high. While the liquid is at a rolling boil, slowly pour in the beaten egg in a thin stream while stirring in circles. The egg will spread out in beautiful wisps.
💡 Grandma would pour the egg so delicately that it looked like yellow flowers blooming in the pot
- 5
Pour into a flat container or baking tray and leave in a cool place until fully set. Cut into squares to serve.
📖 Memories & Stories
This was a dish made for celebrations, but grandma also made it when I was sick, saying it was easy to eat. The way she poured in the beaten egg was so graceful - watching the yellow swirls bloom in the pot like flowers was something I always loved to watch. When this amber-colored beauty appeared on the table, I'd feel excited knowing it was a special day.
Source: Written from memory (Submitted by: Kouhei)
🍽 Cultural Background
Bekko is a regional specialty of Toyama Prefecture - agar jelly with egg and soy sauce that sets into a beautiful amber color resembling bekko (tortoiseshell). It has been a staple of celebration tables during New Year's and festivals, cherished as a visually elegant dish that brings a festive atmosphere to the table.
