漬
- 浅漬け あさづけ lightly pickled vegetables, quick pickles
- 甘酢漬け あまずづけ sweet vinegar pickle
- 一夜漬け いちやづけ overnight pickling; cramming (for an exam)
- 粕漬け かすづけ sake lees pickle; pickled in sake lees
- 塩漬け しおづけ salting; salt-preserved; (fig.) unused assets
- 酢漬け すづけ vinegar pickle; pickled in vinegar
- 茶漬け ちゃづけ ochazuke
- 漬け込む つけこむ to marinate; to pickle; to soak
- 漬物 つけもの pickles, pickled vegetables
- 漬ける つける to pickle, to soak
- 南蛮漬け なんばんづけ nanban-zuke; fish or chicken marinated in sweet vinegar with chili and onion
- 糠漬け ぬかづけ rice-bran pickles
- 味噌漬け みそづけ miso-pickled, preserved in miso
- 山葵漬け わさびづけ wasabi pickles; wasabi preserved in sake lees