Kosakata Kanji 漬: Arti, Bacaan, dan Contoh Kata

漬け物

つけもの

tsukemono, Japanese pickled vegetables

浸かる

つかる

to be totally immersed (in a condition, e.g. laziness), to be pickled, to be well seasoned, to be submerged, to be soaked

浸ける

つける

to pickle, to preserve (in salt, vinegar, etc.), to soak (in), to steep, to dip, to dunk

漬る

ひたる

to be immersed in (joy, memories, alcohol, etc.), to give oneself over to, to bask in, to be soaked in, to be flooded, to be submerged

漬す

ひたす

to moisten, to wet, to soak, to dip, to steep, to immerse

塩漬

しおづけ

pickling in salt, leaving unchanged, leaving unused

茶づけ

ちゃづけ

chazuke, cooked rice with green tea poured on it

アルコール漬

アルコールづけ

preserving in alcohol, pickling one's liver, drinking incessantly, being a souse

いぶり漬け

いぶりづけ

smoked daikon pickles (famous product of Akita Prefecture)

うなぎ茶漬け

うなぎちゃづけ

broiled eel on rice with green tea poured on top

お茶漬

おちゃづけ

ochazuke, rice with tea poured on it

かす漬

かすづけ

fish or vegetables pickled in sake lees

からし漬け

からしづけ

vegetables pickled in mustard

クスリ漬け

くすりづけ

overprescription, overmedication, drug dependence

しば漬

しばづけ

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

しょうちゅう漬け

しょうちゅうづけ

fruit, etc. preserved in shōchū

シロップ漬け

シロップづけ

preserving in syrup

たくあん漬

たくあんづけ

pickled daikon (radish)

つけ焼き

つけやき

dish broiled in a mix of soy sauce, mirin, etc., broiling with soy sauce, mirin, etc.

どっぷりと漬かる

どっぷりとつかる

to be deeply submerged

どぶ漬

どぶづけ

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

どぼ漬

どぼづけ

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

ぬかみそ漬け

ぬかみそづけ

vegetables pickled in salted rice-bran paste

ぬか漬け

ぬかづけ

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

はりはり漬

はりはりづけ

thin, dried strips of daikon soaked in vinegar and other flavorings

ひね漬け

ひねづけ

well-pickled vegetables

ぶぶ漬

ぶぶづけ

ochazuke, cooked rice with green tea poured on it

べったら漬

べったらづけ

daikon pickled in salted rice yeast

みそ漬け

みそづけ

meat, fish or vegetables preserved in miso, preserving in miso

みつ漬け

みつづけ

soaking in honey, soaking in syrup, nuts, fruit, etc. soaked in honey or syrup

わさび漬け

わさびづけ

pickled Japanese horseradish, wasabi cut up and mixed with sake lees

一本漬

いっぽんつけ

pickle on a stick (usually a cucumber)

一夜づけ

いちやづけ

(vegetables) pickled just overnight, last-minute cramming, overnight cramming

液体につける

えきたいにつける

to dunk (e.g. food in a drink)

塩に漬ける

しおにつける

to preserve in salt

沖漬

おきづけ

seafood pickled in soy (esp. squid), small fish sliced open and pickled in a mixture of vinegar, sake, and salt

花菜漬

はななづけ

pickling of unopened rape blossoms

汗みずく

あせみずく

drenched with sweat, sweaty all over

茎漬

くきづけ

salt pickling of a turnip or daikon, incl. leaves and stalk

古漬

ふるづけ

well-pickled vegetables

砂糖漬

さとうづけ

preserving in sugar, food preserved in sugar

菜漬け

なづけ

greens pickled in salt (mizuna, mustard leaves, etc.)

桜漬け

さくらづけ

pickled cherry blossoms

鮭茶づけ

さけちゃづけ

chazuke with salmon

借金漬け

しゃっきんづけ

being deeply in debt, being up to one's ears in debt

種付花

たねつけばな

woodland bittercress (Cardamine flexuosa), wavy bittercress

松前漬け

まつまえづけ

Matsumae pickles, dried squid, kombu, and herring roe pickled together

新漬

しんづけ

freshly pickled vegetables

浸く

つく

to be immersed, to be pickled

浸けっぱなし

つけっぱなし

leaving (something) to soak

浸漬

しんし

dipping, soaking, immersing

酢漬

すづけ

pickling, pickles

水漬く

みずく

to be soaked (in water), to be drenched

西京漬

さいきょうづけ

saikyo-zuke, fish pickled in sweet Kyoto-style miso

接待漬け

せったいづけ

nonstop entertaining (e.g. of business clients), constant entertaining

千枚漬

せんまいづけ

pickled sliced radishes

浅漬

あさづけ

lightly pickled vegetables

浅漬大根

あさづけだいこん

half-dried daikon, salted and picked in kōji

早漬

はやづけ

quick-pickled vegetables

茶漬る

ちゃづる

to eat chazuke

朝鮮漬

ちょうせんづけ

kimchi, kimchee

漬け

づけ

pickled (something), pickled in (something), preserved in, dipped in, overreliance on (e.g. medication), excessive use of, addiction to, immersion in, intense involvement in

漬け魚

つけうお

pickled fish

漬け込む

つけこむ

to pickle thoroughly, to pickle a large amount

漬け菜

つけな

pickled greens

漬け汁

つけしる

marinade

漬け物石

つけものいし

weight stone (placed on pickles)

漬物屋

つけものや

pickle store, pickle shop, pickle dealer

凍り漬け

こおりづけ

being frozen in ice

奈良漬

ならづけ

vegetables pickled in sake lees

南蛮漬

なんばんづけ

roasted or deep-fried fish or meat, marinated in a spicy sauce

二度づけ

にどづけ

double-dipping (a food item in sauce)

梅漬

うめづけ

umezuke, pickled fresh ume

付けタレ

つけたれ

dipping sauce

付けダレ

つけだれ

dipping sauce

付け台

つけだい

counter in a sushi restaurant

福神漬

ふくじんづけ

sliced vegetables pickled in soy sauce

木の芽漬

きのめづけ

pickled buds of chocolate vine, Japanese pepper tree, etc.

糀漬

こうじづけ

fish, meat, vegetables, etc. pickled in kōji and salt, food pickled in malted rice