漬

Meaning

漬 centers on submerging something in liquid to transform it: soaking, steeping, or pickling. The idea of moistening is a lighter application of the same immersion concept.

• 漬けるつける
  N4

  to soak (in); to steep; to dip; to dunk

• 漬物つけもの
  N1

  tsukemono (pickled vegetables)

• 塩漬けしおづけ

  pickling in salt; food preserved in salt

• お茶漬けおちゃづけ

  ochazuke; rice with tea poured on it

• 漬けづけ

  pickled (something)

• 茶漬けちゃづけ

  chazuke; cooked rice with green tea poured on it

• 酢漬けすづけ

  pickling in vinegar; vinegar pickles

• 一夜漬けいちやづけ

  last-minute cramming; overnight cramming

• 漬け込むつけこむ

  to pickle thoroughly; to pickle a large amount

• ぬか漬けぬかづけ

  pickles made in brine and fermented rice bran (esp. vegetables, also meat, fish, eggs, etc.)

• 福神漬ふくじんづけ

  sliced vegetables pickled in soy sauce

• 浅漬けあさづけ

  lightly pickled vegetables

• あちゃら漬けアチャラづけ

  chopped pickled vegetables with sweet vinegar and chili pepper

• いぶり漬けいぶりづけ

  smoked daikon pickles (famous product of Akita Prefecture)

• からし漬けからしづけ

  vegetables pickled in mustard

• しば漬けしばづけ

  Kyoto-style chopped vegetables pickled in salt with red shiso leaves

• たくあん漬けたくあんづけ

  pickled daikon (radish)

• どっぷりと漬かるどっぷりとつかる

  to be deeply submerged

• どぶ漬けどぶづけ

  vegetables pickled in salted rice-bran paste, esp. with lots of liquid

• どぼ漬けどぼづけ

  vegetables pickled in salted rice-bran paste, esp. with lots of liquid

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