 |
|
| This kanji has 14 strokes: 4 strokes in the "water" radical 水 (みず) and 10 other strokes | ||
| Sample Compounds (50): | ||
|
1.
|
漬かる つかる |
to be pickled, to be well seasoned, to be submerged, to be soaked |
|
2.
|
漬ける つける |
to soak, to moisten, to pickle |
|
3.
|
漬け物 つけもの |
tsukemono (Japanese pickled vegetables) |
|
4.
|
漬物 つけもの |
tsukemono (Japanese pickled vegetables) |
|
5.
|
湯に漬かる ゆにつかる |
to have a dip in the bath tub |
|
6.
|
手を水に漬ける てをみずにつける |
to immerse (dip) one''s hand in water |
|
7.
|
どっぷりと漬かる どっぷりとつかる |
to be deeply submerged |
|
8.
|
奈良漬 ならづけ |
vegetables pickled in sake lees |
|
9.
|
松前漬け まつまえずけ |
Matsumae pickles |
|
10.
|
どぶ漬 どぶづけ |
drenching, soaking, marinating |
|
11.
|
奈良漬け ならづけ |
vegetables pickled in sake lees |
|
12.
|
浸漬 しんし |
dipping, soaking, immersing |
|
13.
|
はりはり漬け はりはりつけ |
thin, dried strips of daikon soaked in vinegar and other flavorings |
|
14.
|
梅を塩に漬ける うめをしおにつける |
to preserve plums in salt, to salt plums |
|
15.
|
酢漬け すづけ |
pickling |
|
16.
|
ハリハリ漬け ハリハリつけ |
thin, dried strips of daikon soaked in vinegar and other flavorings |
|
17.
|
粕漬け かすづけ |
(fish or vegetables) pickled in sake lees |
|
18.
|
千枚漬 せんまいずけ |
pickled sliced radishes |
|
19.
|
一夜漬 いちやづけ |
(vegetables) salted just overnight, last-minute cramming |
|
20.
|
氷漬け こおりづけ |
putting down in ice |
|
21.
|
千枚漬け せんまいずけ |
pickled sliced radishes |
|
22.
|
一夜漬け いちやづけ |
(vegetables) salted just overnight, last-minute cramming |
|
23.
|
福神漬け ふくじんづけ |
vegetables pickled in soy sauce |
|
24.
|
浅漬け あさづけ |
lightly pickled vegetables |
|
25.
|
塩漬 しおづけ |
pickling in salt |
|
26.
|
味噌漬け みそづけ |
meat or fish or vegetables preserved in miso |
|
27.
|
糟漬 かすづけ |
(fish or vegetables) pickled in sake lees |
|
28.
|
塩漬け しおづけ |
pickling in salt |
|
29.
|
沢庵漬 たくあんづけ |
pickled daikon (radish) |
|
30.
|
沖漬 おきづけ |
fish sliced open and soaked in a mixture of vinegar, sake, and salt |
|
31.
|
沢庵漬け たくあんづけ |
pickled daikon (radish) |
|
32.
|
沖漬け おきづけ |
fish sliced open and soaked in a mixture of vinegar, sake, and salt |
|
33.
|
茶漬 ちゃづけ |
rice with ocha poured on (Japanese dish) |
|
34.
|
芥子漬け からしづけ |
vegetables pickled in mustard |
|
35.
|
茶漬け ちゃづけ |
rice with ocha poured on (Japanese dish) |
|
36.
|
古漬け ふるづけ |
well-pickled (vegetables, etc.) |
|
37.
|
糠味噌漬け ぬかみそづけ |
vegetables pickled in salted rice-bran paste |
|
38.
|
漬け づけ |
pickled (something), being badly influenced by, being addicted to |
|
39.
|
砂糖漬け さとうづけ |
preserved in sugar |
|
40.
|
菜を漬ける なをつける |
to pickle greens |
|
41.
|
漬け込む つけこむ |
to pickle a large amount |
|
42.
|
菜漬け なづけ |
pickled vegetables |
|
43.
|
漬け菜 つけな |
pickled greens |
|
44.
|
桜漬け さくらづけ |
pickled cherry blossoms |
|
45.
|
鮭茶漬け さけちゃづけ |
chadzuke with salmon powder |
|
46.
|
山葵漬け わさびづけ |
pickled Japanese horseradish |
|
47.
|
漬物石 つけものいし |
weight stone (placed on pickles) |
|
48.
|
柴漬 しばづけ |
salted chopped pickled vegetables |
|
49.
|
漬麺 つけめん |
spiced noodles (ultra hot noodles from spicy ramen shops), devils noodles |
|
50.
|
柴漬け しばづけ |
salted chopped pickled vegetables |