At the Hamatama-cho area of Karatsu city, this soup would be made by all the villagers at times of celebration or mourning. Ingredients used tend to maintain their shape even after long cooking, and the name ‘dabu’ comes from referring to the sound of plenty of things sloshing around in water. The ingredients in the soup are cut into squares for celebrations, and into triangles when mourning. Each family has their own recipe, and some households have a tradition of not using sugar in the soup on a sunny day.