漬物

つけもの

tsukemono, Japanese pickled vegetables

漬け

づけ つけ

pickled (something)

塩漬

しおづけ

pickling in salt

浸漬

しんし しんせき しんし、しんせき

dipping, soaking, immersing

漬く

つく

to be immersed

新漬

しんづけ

freshly pickled vegetables

茎漬

くきづけ

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

沢庵漬

たくあんづけ

pickled daikon (radish)

酢漬け

すづけ

pickling, pickles

桜漬け

さくらづけ

pickled cherry blossoms

麹漬け

こうじづけ

fish, meat, vegetables, etc. pickled in mould (mold) and salt, food pickled in malted rice

氷漬け

こおりづけ

putting down in ice

古漬け

ふるづけ

well-pickled (vegetables, etc.)

粕漬け

かすづけ

(fish or vegetables) pickled in sake lees

漬け菜

つけな

pickled greens

茶漬け

ちゃづけ

chazuke

奈良漬

ならづけ

vegetables pickled in sake lees

福神漬

sliced vegetables pickled in soy sauce

早漬け

はやづけ

quick-pickled vegetables

菜漬け

なづけ

mustard leaves