焼酎漬け

しょうちゅうづけ

fruit, etc. preserved in shochu

漬け

づけ つけ

pickled (something)

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

早漬け

はやづけ

quick-pickled vegetables

菜漬け

なづけ

mustard leaves

糠漬け

ぬかづけ ヌカづけ

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

梅漬け

umezuke; pickled fresh ume

浅漬け

あさづけ

lightly pickled vegetables

漬ける

つける

to soak, to seep, to dip in

漬け汁

つけじる つけしる

marinade

沖漬け

おきづけ

seafood pickled in soy (esp. squid)

漬けタレ

つけたれ

dipping sauce