tsukemono
to be totally immersed (in a condition, e.g. laziness)
to pickle
to be immersed in (joy, memories, alcohol, etc.)
to moisten
pickling in salt
chazuke
アルコールづけ
conservé dans l'alcool
preserving in alcohol
smoked daikon pickles (famous product of Akita Prefecture)
ochazuke
vegetables pickled in mustard
Kyoto-style chopped vegetables pickled in salt with red shiso leaves
preserving in syrup
pickled daikon (radish)
どっぷりとつかる
être totalement immergé
to be deeply submerged
どぶづけ
galvanisation à chaud
hot-dip galvanizing
どぼづけ
légumes saumurés dans du son de riz (très liquide)
vegetables pickled in salted rice-bran paste, esp. with lots of liquid
ぬかみそづけ
légumes saumurés dans de la pâte de son de riz
vegetables pickled in salted rice-bran paste
pickles made in brine and fermented rice bran (esp. vegetables, also meat, fish, eggs, etc.)
ハリハリづけ
fines lanières de daikon séché marinées au vinaigre
thin, dried strips of daikon soaked in vinegar and other flavorings
ひねづけ
légumes bien saumurés
well-pickled vegetables
ochazuke
daikon pickled in salted rice yeast
pickled Japanese horseradish
いっぽんつけ
légume saumuré sur un bâton
pickle on a stick (usually a cucumber)
いちやづけ
légumes saumurés d'une nuit
(vegetables) pickled just overnight
broiled eel on rice with green tea poured on top
えきたいにつける
tremper dans un liquide
to dunk (e.g. food in a drink)
しおにつける
conserver dans le sel
to preserve in salt
seafood pickled in soy (esp. squid)
はななづけ
pickles de boutons de colza
pickling of unopened rape blossoms
drenched with sweat
くきづけ
navet ou daikon salé, avec feuilles et tiges
salt pickling of a turnip or daikon, incl. leaves and stalk
ふるづけ
légumes bien marinés
well-pickled vegetables
こうじづけ
aliments marinés au kōji et au sel
fish, meat, vegetables, etc. pickled in kōji and salt
preserving in sugar
なづけ
légumes saumurés au sel
greens pickled in salt (mizuna, mustard leaves, etc.)
さくらづけ
fleurs de cerisier saumurées
pickled cherry blossoms
chazuke with salmon
being deeply in debt
たねつけばな
cardamine flexueuse
woodland bittercress (Cardamine flexuosa)
Matsumae pickles
しょうちゅうづけ
fruits conservés dans le shochu
fruit, etc. preserved in shōchū
しんづけ
légumes fraîchement saumurés
freshly pickled vegetables
dipping
すづけ
saumurage au vinaigre
pickling
to be soaked (in water)
saikyo-zuke
せったいづけ
divertissement non-stop
nonstop entertaining (e.g. of business clients)
pickled sliced radishes
lightly pickled vegetables
あさづけだいこん
radis daikon mi-séché mariné au kōji
half-dried daikon, salted and picked in kōji
はやづけ
légumes saumurés rapidement
quick-pickled vegetables
to eat chazuke
kimchi
to be immersed
pickled (something)
dipping sauce
dipping sauce
leaving (something) to soak
pickled fish
to pickle thoroughly
pickled greens
marinade
dish broiled in a mix of soy sauce, mirin, etc.
つけものや
boutique de cornichons
pickle store
weight stone (placed on pickles)
vegetables pickled in sake lees
roasted or deep-fried fish or meat, marinated in a spicy sauce
double-dipping (a food item in sauce)
umezuke
fish or vegetables pickled in sake lees
こおりづけ
congelé dans la glace
being frozen in ice
つけだい
comptoir de restaurant de sushi
counter in a sushi restaurant
sliced vegetables pickled in soy sauce
meat, fish or vegetables preserved in miso
soaking in honey
きのめづけ
bourgeons de poivrier japonais saurs
pickled buds of chocolate vine, Japanese pepper tree, etc.
overprescription