漬け

づけ つけ

pickled (something)

麹漬け

こうじづけ

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

漬ける

つける

to soak, to seep, to dip in

漬け菜

つけな

pickled greens

酢漬け

すづけ

pickling, pickles

菜漬け

なづけ

mustard leaves

桜漬け

さくらづけ

pickled cherry blossoms

早漬け

はやづけ

quick-pickled vegetables

粕漬け

かすづけ

(fish or vegetables) pickled in sake lees

梅漬け

umezuke; pickled fresh ume

氷漬け

こおりづけ

putting down in ice

浅漬け

あさづけ

lightly pickled vegetables

古漬け

ふるづけ

well-pickled (vegetables, etc.)

茶漬け

ちゃづけ

chazuke

塩漬け

しおづけ

lock-up

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.)

アルコール漬け

アルコールづけ

preserving in alcohol

沖漬け

おきづけ

seafood pickled in soy (esp. squid)

漬け汁

つけじる つけしる

marinade