[はりはりつけ(はりはり漬け);ハリハリつけ(ハリハリ漬け), hariharitsuke ( harihari tsuke ); harihari tsuke ( harihari tsuke )] (n) thin, dried strips of daikon soaked in vinegar and other flavorings

アルコール漬け;アルコール漬

[アルコールづけ, aruko-ru duke] (n) (1) preserving in alcohol; (2) pickling one's liver; drinking incessantly; being a souse

一本漬け;一本漬

[いっぽんつけ, ippontsuke] (n) pickle on a stick (usually a cucumber)

一夜漬け;一夜漬;一夜づけ

[いちやづけ, ichiyaduke] (n, vs) (1) last-minute cramming; overnight cramming; (n) (2) (original meaning) (vegetables) salted just overnight

液体に浸ける;液体に漬ける;液体につける

[えきたいにつける, ekitainitsukeru] (exp, v1) to dunk (e.g. food in a drink)

塩に漬ける

[しおにつける, shionitsukeru] (exp, v1) to preserve in salt

塩漬;塩漬け

[しおづけ, shioduke] (n) pickling in salt

沖漬け;沖漬

[おきづけ, okiduke] (n) fish sliced open and soaked in a mixture of vinegar, sake, and salt

芥子漬け

[からしづけ, karashiduke] (n) vegetables pickled in mustard

汗みずく;汗水漬く;汗みづく;汗水漬(io)

[あせみずく(汗みずく;汗水漬く;汗水漬);あせみづく(汗水漬く;汗みづく;汗水漬), asemizuku ( ase mizuku ; asemizu tsuku ; asemizu shi ); asemiduku ( asemizu tsuku ;] (adj-na, n) (See 汗だく) drenched with sweat; sweaty all over

茎漬;茎漬け

[くきづけ, kukiduke] (n) salt pickling of a turnip or daikon, inc. leaves and stalk

古漬け;古漬

[ふるづけ, furuduke] (n) well-pickled (vegetables, etc.)

糠漬け;糠漬

[ぬかづけ, nukaduke] (n) vegetables pickled in brine and fermented rice bran

糠味噌漬け

[ぬかみそづけ, nukamisoduke] (n) vegetables pickled in salted rice-bran paste

砂糖漬け;砂糖漬

[さとうづけ, satouduke] (n) preserving in sugar; food preserved in sugar

菜漬け

[なづけ, naduke] (n) pickled vegetables

桜漬け

[さくらづけ, sakuraduke] (n) pickled cherry blossoms

鮭茶づけ;鮭茶漬け

[さけちゃづけ, sakechaduke] (n) chadzuke with salmon powder

山葵漬け;山葵漬

[わさびづけ, wasabiduke] (n) pickled Japanese horseradish

柴漬け;柴漬

[しばづけ, shibaduke] (n) salted chopped pickled vegetables

借金漬け

[しゃっきんづけ, shakkinduke] (n) being deeply in debt; being up to one's ears in debt

種漬花;種付花;種漬け花

[たねつけばな;タネツケバナ, tanetsukebana ; tanetsukebana] (n) (uk) woodland bittercress (Cardamine flexuosa); wavy bittercress

松前漬け

[まつまえずけ, matsumaezuke] (n) Matsumae pickles

焼酎漬け;しょうちゅう漬け

[しょうちゅうづけ, shouchuuduke] (n) fruit, etc. preserved in shochu

新漬;新漬け

[しんづけ, shinduke] (n) freshly pickled vegetables

浸かる;漬かる

[つかる, tsukaru] (v5r, vi) (1) (esp. 漬かる) to be pickled; to be well seasoned; (2) to be submerged; to be soaked; (3) to be totally immersed (in a condition, e.g. laziness)

浸る(P);漬る

[ひたる, hitaru] (v5r, vi) (1) to be soaked in; to be flooded; to be submerged; (2) to be immersed in (joy, memories, alcohol, etc.); to give oneself over to; (P)

浸漬

[しんし;しんせき, shinshi ; shinseki] (n, vs) dipping; soaking; immersing

酢漬け;酢漬

[すづけ, suduke] (n) pickling; pickles

水漬く

[みづく;みずく;みずつく;みずづく, miduku ; mizuku ; mizutsuku ; mizuduku] (v5k, vi) (arch) to be soaked (in water); to be drenched

千枚漬け;千枚漬

[せんまいずけ, senmaizuke] (n) pickled sliced radishes

浅漬け;浅漬

[あさづけ, asaduke] (n) lightly pickled vegetables

沢庵漬;沢庵漬け

[たくあんづけ, takuanduke] (n) pickled daikon (radish)