There are 140 total results for your 漬け search. I have created 2 pages of results for you. Each page contains 100 results...
12Characters | Pronunciation Romanization |
Simple Dictionary Definition |
漬け see styles |
zuke づけ |
(suffix) (1) pickled (something); (suffix) (2) (See ぬか漬け) pickled in (something); preserved in; dipped in; (suffix) (3) (See 薬漬け) overreliance on (e.g. medication); excessive use of; addiction to; immersion in; intense involvement in |
漬ける see styles |
tsukeru つける |
(transitive verb) (1) to soak; to seep; to dip in; (2) to pickle |
漬け台 see styles |
tsukedai つけだい |
counter in a sushi restaurant |
漬け汁 see styles |
tsukejiru; tsukeshiru つけじる; つけしる |
marinade |
漬け物 see styles |
tsukemono つけもの |
tsukemono; Japanese pickled vegetables |
漬け菜 see styles |
tsukena つけな |
pickled greens |
古漬け see styles |
furuzuke ふるづけ |
well-pickled (vegetables, etc.) |
塩漬け see styles |
shiozuke しおづけ |
(noun/participle) (1) pickling in salt; (noun - becomes adjective with の) (2) leaving unchanged; leaving unused |
新漬け see styles |
shinzuke しんづけ |
freshly pickled vegetables |
柴漬け see styles |
shibazuke しばづけ |
(food term) Kyoto-style chopped vegetables pickled in salt with red shiso leaves |
桜漬け see styles |
sakurazuke さくらづけ |
pickled cherry blossoms |
氷漬け see styles |
koorizuke こおりづけ |
being frozen in ice |
沖漬け see styles |
okizuke おきづけ |
(1) (food term) small fish sliced open and pickled in a mixture of vinegar, sake, and salt; (2) (food term) seafood pickled in soy (esp. squid) |
浅漬け see styles |
asazuke あさづけ |
lightly pickled vegetables |
粕漬け see styles |
kasuzuke かすづけ |
(fish or vegetables) pickled in sake lees |
糀漬け see styles |
koujizuke / kojizuke こうじづけ |
(n,n-suf) fish, meat, vegetables, etc. pickled in mould (mold) and salt; food pickled in malted rice |
糠漬け see styles |
nukazuke ぬかづけ |
pickles made in brine and fermented rice bran (esp. vegetables, also meat, fish, eggs, etc.) |
茎漬け see styles |
kukizuke くきづけ |
salt pickling of a turnip or daikon, incl. leaves and stalk |
茶漬け see styles |
chazuke ちゃづけ |
(food term) chazuke; cooked rice with green tea poured on it |
菜漬け see styles |
nazuke なづけ |
{food} greens pickled in salt (mizuna, mustard leaves, etc.) |
薬漬け see styles |
kusurizuke くすりづけ |
(noun - becomes adjective with の) overprescription; overmedication; drug dependence |
酢漬け see styles |
suzuke すづけ |
pickling; pickles |
麹漬け see styles |
koujizuke / kojizuke こうじづけ |
(n,n-suf) fish, meat, vegetables, etc. pickled in mould (mold) and salt; food pickled in malted rice |
漬けだれ see styles |
tsukedare つけだれ |
dipping sauce |
漬け焼き see styles |
tsukeyaki つけやき |
(food term) dish broiled in a mix of soy sauce, mirin, etc.; broiling with soy sauce, mirin, etc. |
漬け物石 see styles |
tsukemonoishi つけものいし |
weight stone (placed on pickles) |
漬け込む see styles |
tsukekomu つけこむ |
(transitive verb) to pickle thoroughly; to pickle a large amount |
お茶漬け see styles |
ochazuke おちゃづけ |
(polite language) rice with tea poured on it (Japanese dish) |
どぶ漬け see styles |
dobuzuke どぶづけ |
(1) (food term) vegetables pickled in salted rice-bran paste, esp. with lots of liquid; (2) (engr) (colloquialism) hot-dip galvanizing |
どぼ漬け see styles |
dobozuke どぼづけ |
(food term) (ksb:) vegetables pickled in salted rice-bran paste, esp. with lots of liquid |
ぬか漬け see styles |
nukazuke ぬかづけ |
pickles made in brine and fermented rice bran (esp. vegetables, also meat, fish, eggs, etc.) |
ひね漬け see styles |
hinezuke ひねづけ |
(rare) (See 古漬け) well-pickled vegetables |
一夜漬け see styles |
ichiyazuke いちやづけ |
(noun/participle) (1) last-minute cramming; overnight cramming; (2) (vegetables) salted just overnight |
一本漬け see styles |
ippontsuke いっぽんつけ |
pickle on a stick (usually a cucumber) |
借金漬け see styles |
shakkinzuke しゃっきんづけ |
being deeply in debt; being up to one's ears in debt |
千枚漬け see styles |
senmaizuke せんまいずけ |
pickled sliced radishes |
南蛮漬け see styles |
nanbanzuke なんばんづけ |
roasted or deep-fried fish or meat, marinated in a spicy sauce |
味噌漬け see styles |
misozuke みそづけ |
meat or fish or vegetables preserved in miso |
奈良漬け see styles |
narazuke ならづけ |
vegetables pickled in sake lees |
山葵漬け see styles |
wasabizuke わさびづけ |
pickled Japanese horseradish; wasabi cut up and mixed with sake lees |
御茶漬け see styles |
ochazuke おちゃづけ |
(polite language) rice with tea poured on it (Japanese dish) |
接待漬け see styles |
settaizuke せったいづけ |
nonstop entertaining (e.g. of business clients); constant entertaining |
朝鮮漬け see styles |
chousenzuke / chosenzuke ちょうせんづけ |
(food term) kimchi; kimchee |
松前漬け see styles |
matsumaezuke まつまえづけ |
{food} Matsumae pickles; dried squid, kombu, and herring roe pickled together |
沢庵漬け see styles |
takuanzuke たくあんづけ |
pickled daikon (radish) |
焼酎漬け see styles |
shouchuuzuke / shochuzuke しょうちゅうづけ |
fruit, etc. preserved in shochu |
砂糖漬け see styles |
satouzuke / satozuke さとうづけ |
preserving in sugar; food preserved in sugar |
福神漬け see styles |
fukujinzuke ふくじんづけ |
vegetables pickled in soy sauce |
種漬け花 see styles |
tanetsukebana たねつけばな |
(kana only) woodland bittercress (Cardamine flexuosa); wavy bittercress |
芥子漬け see styles |
karashizuke からしづけ |
vegetables pickled in mustard |
花菜漬け see styles |
hananazuke はななづけ |
pickling of unopened rape blossoms |
西京漬け see styles |
saikyouzuke / saikyozuke さいきょうづけ |
fish pickled in sweet Kyoto-style miso |
辛子漬け see styles |
karashizuke からしづけ |
vegetables pickled in mustard |
鮭茶漬け see styles |
sakechazuke さけちゃづけ |
chadzuke with salmon powder |
鰻茶漬け see styles |
unachazuke うなちゃづけ unagichazuke うなぎちゃづけ |
broiled eel on rice with green tea poured on top |
漬けっ放し see styles |
tsukeppanashi つけっぱなし |
soaking something; leaving something to soak |
いぶり漬け see styles |
iburizuke いぶりづけ |
{food} (See 燻りがっこ) smoked daikon pickles (famous product of Akita Prefecture) |
うな茶漬け see styles |
unachazuke うなちゃづけ |
broiled eel on rice with green tea poured on top |
からし漬け see styles |
karashizuke からしづけ |
vegetables pickled in mustard |
わさび漬け see styles |
wasabizuke わさびづけ |
pickled Japanese horseradish; wasabi cut up and mixed with sake lees |
クスリ漬け see styles |
kusurizuke クスリづけ |
(noun - becomes adjective with の) overprescription; overmedication; drug dependence |
塩に漬ける see styles |
shionitsukeru しおにつける |
(exp,v1) to preserve in salt |
木の芽漬け see styles |
konomezuke このめづけ kinomezuke きのめづけ |
(food term) pickled buds of chocolate vine, Japanese pepper tree, etc. |
糠味噌漬け see styles |
nukamisozuke ぬかみそづけ |
(food term) vegetables pickled in salted rice-bran paste |
Variations: |
tsukezakana; tsukeuo つけざかな; つけうお |
{food} pickled fish |
漬けっぱなし see styles |
tsukeppanashi つけっぱなし |
soaking something; leaving something to soak |
Variations: |
furuzuke ふるづけ |
(See 新漬け) well-pickled vegetables |
Variations: |
shiozuke しおづけ |
(noun/participle) (1) pickling in salt; (noun - becomes adjective with の) (2) leaving unchanged; leaving unused |
Variations: |
shinzuke しんづけ |
freshly pickled vegetables |
Variations: |
hayazuke はやづけ |
{food} quick-pickled vegetables |
Variations: |
umezuke うめづけ |
(See 梅干し) umezuke; pickled fresh ume |
Variations: |
okizuke おきづけ |
(1) {food} small fish sliced open and pickled in a mixture of vinegar, sake, and salt; (2) {food} seafood pickled in soy (esp. squid) |
Variations: |
asazuke あさづけ |
lightly pickled vegetables |
Variations: |
kasuzuke かすづけ |
(fish or vegetables) pickled in sake lees |
Variations: |
kukizuke くきづけ |
salt pickling of a turnip or daikon, incl. leaves and stalk |
Variations: |
suzuke すづけ |
pickling; pickles |
うなぎ茶漬け see styles |
unagichazuke うなぎちゃづけ |
broiled eel on rice with green tea poured on top |
たくあん漬け see styles |
takuanzuke たくあんづけ |
pickled daikon (radish) |
ぬかみそ漬け see styles |
nukamisozuke ぬかみそづけ |
(food term) vegetables pickled in salted rice-bran paste |
ぬか味噌漬け see styles |
nukamisozuke ぬかみそづけ |
(food term) vegetables pickled in salted rice-bran paste |
はりはり漬け see styles |
hariharizuke はりはりづけ |
thin, dried strips of daikon soaked in vinegar and other flavorings |
べったら漬け see styles |
bettarazuke べったらづけ |
(food term) daikon pickled in salted rice yeast |
シロップ漬け see styles |
shiroppuzuke シロップづけ |
(noun - becomes adjective with の) preserving in syrup |
液体に漬ける see styles |
ekitainitsukeru えきたいにつける |
(exp,v1) to dunk (e.g. food in a drink) |
アルコール漬け see styles |
arukooruzuke アルコールづけ |
(1) preserving in alcohol; (2) pickling one's liver; drinking incessantly; being a souse |
Variations: |
tsukekomu つけこむ |
(transitive verb) to pickle thoroughly; to pickle a large amount |
Variations: |
dobuzuke どぶづけ |
(1) {food} (See 糠味噌漬け) vegetables pickled in salted rice-bran paste, esp. with lots of liquid; (2) (colloquialism) {engr} hot-dip galvanizing |
Variations: |
dobozuke どぼづけ |
(ksb:) {food} (See どぶ漬け・どぶづけ・1) vegetables pickled in salted rice-bran paste, esp. with lots of liquid |
Variations: |
bubuzuke ぶぶづけ |
(kyb:) (See お茶漬け・おちゃづけ) ochazuke; cooked rice with green tea poured on it |
Variations: |
ippontsuke いっぽんつけ |
pickle on a stick (usually a cucumber) |
Variations: |
senmaizuke せんまいづけ |
pickled sliced radishes |
Variations: |
nanbanzuke なんばんづけ |
roasted or deep-fried fish or meat, marinated in a spicy sauce |
Variations: |
narazuke ならづけ |
vegetables pickled in sake lees |
Variations: |
chousenzuke / chosenzuke ちょうせんづけ |
{food} (See キムチ) kimchi; kimchee |
Variations: |
tsukemonoishi つけものいし |
weight stone (placed on pickles) |
Variations: |
satouzuke / satozuke さとうづけ |
preserving in sugar; food preserved in sugar |
Variations: |
fukujinzuke ふくじんづけ |
sliced vegetables pickled in soy sauce |
Variations: |
hananazuke はななづけ |
pickling of unopened rape blossoms |
Variations: |
saikyouzuke / saikyozuke さいきょうづけ |
{food} (See 西京味噌) saikyo-zuke; fish pickled in sweet Kyoto-style miso |
しょうちゅう漬け see styles |
shouchuuzuke / shochuzuke しょうちゅうづけ |
fruit, etc. preserved in shochu |
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This page contains 100 results for "漬け" in Chinese and/or Japanese.Information about this dictionary:
Apparently, we were the first ones who were crazy enough to think that western people might want a combined Chinese, Japanese, and Buddhist dictionary.
A lot of westerners can't tell the difference between Chinese and Japanese - and there is a reason for that. Chinese characters and even whole words were borrowed by Japan from the Chinese language in the 5th century. Much of the time, if a word or character is used in both languages, it will have the same or a similar meaning. However, this is not always true. Language evolves, and meanings independently change in each language.
Example: The Chinese character 湯 for soup (hot water) has come to mean bath (hot water) in Japanese. They have the same root meaning of "hot water", but a 湯屋 sign on a bathhouse in Japan would lead a Chinese person to think it was a "soup house" or a place to get a bowl of soup. See this: Japanese Bath House
This dictionary uses the EDICT and CC-CEDICT dictionary files.
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Chinese Buddhist terms come from Dictionary of Chinese Buddhist Terms by William Edward Soothill and Lewis Hodous. This is commonly referred to as "Soothill's'". It was first published in 1937 (and is now off copyright so we can use it here). Some of these definitions may be misleading, incomplete, or dated, but 95% of it is good information. Every professor who teaches Buddhism or Eastern Religion has a copy of this on their bookshelf. We incorporated these 16,850 entries into our dictionary database ourselves (it was lot of work).
Combined, these cover 1,007,753 Japanese, Chinese, and Buddhist characters, words, idioms, names, placenames, and short phrases.
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