佐賀県·郷土料理
Dabu
Root vegetables and chicken peek out from within the clear broth. Lotus root, shiitake mushrooms, konnyaku—it is a Saga feast, simmered with plenty of ingredients in a generous amount of liquid. It is said that the name 'Dabu' comes from a dialectal variation of the sound made when using ingredients that do not easily fall apart and adding an abundance of water ('zabu-zabu'). This dish has been served when hosting guests during weddings and funerals; by tradition, ingredients are cut into squares for celebratory occasions and triangles for mourning. In some regions, it is called 'Dabu-jiru,' passed down through local lineages. The clear, cloudless broth warms even the heart. It is a taste of Saga's hometown that you will want to gather around with everyone on special days.
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