沖おき漬づけ

noun

small fish pickled in vinegar, sake, and salt

Traditional preparation where small fish are sliced open and pickled in a mixture of vinegar, sake, and salt. Often made with fish like 小鯛 (kodai) or あじ (aji).

• この沖おき漬づけは、酢すと酒さけと塩しおだけで漬つけてあります。

  This okizuke is pickled only with vinegar, sake, and salt.

noun

seafood pickled in soy sauce (esp. squid)

More common modern usage: seafood, especially squid, pickled in a soy-sauce-based marinade. Often served as a side dish or with alcohol.

• イカの沖おき漬づけはご飯はんにも酒さけにも合あう。

  Squid okizuke goes well with both rice and alcohol.