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)
The dobodzuke my grandmother in Osaka makes has a lot of liquid and goes great with rice.
Dobodzuke is more fermented than regular nukazuke and has a stronger sour taste.
Abbreviated kanji spelling; less common but still seen.
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.