漬け菜

つけな

pickled greens

菜漬け

なづけ

mustard leaves

種漬花

たねつけばな タネツケバナ

woodland bittercress (Cardamine flexuosa), wavy bittercress

雪花菜

おから きらず せっかさい

residue left after making tofu, bean curd lees

菜の花

なのはな

rape blossoms, Brassica rapa var. amplexicaulu

花野菜

はなやさい

cauliflower

紫花菜

むらさきはなな

Chinese violet cress (Orychophragmus violaceus)

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

茶漬け

ちゃづけ

chazuke

早漬け

はやづけ

quick-pickled vegetables

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