noun
vegetables pickled in salted rice-bran paste with plenty of liquid
Kansai dialect term for a style of nukazuke (rice-bran pickles) that uses extra liquid, resulting in a wetter, more strongly fermented pickle. The name comes from the sound of liquid sloshing (どぶどぶ).
See also: どぶ漬け (どぶづけ)
大阪の祖母が作るどぼ漬けは、汁気が多くてご飯が進む。
The dobodzuke my grandmother in Osaka makes has a lot of liquid and goes great with rice.
どぼ漬けは普通のぬか漬けより発酵が進んでいて、酸味が強い。
Dobodzuke is more fermented than regular nukazuke and has a stronger sour taste.
General term for rice-bran pickles; どぼ漬け is a specific wetter, more liquid-rich variety.
From どぶどぶ (sound of liquid sloshing) + 漬け (pickling), referring to the extra liquid used in this style of nukazuke. The exact historical origin is uncertain, but it is strongly associated with the Kansai region.