| 浸漬 | しんし | dipping; soaking; immersing |
| 酢漬 | すづけ | pickling; pickles |
| 浅漬 | あさづけ | lightly pickled vegetables |
| 沖漬 | おきづけ | fish sliced open and soaked in a mixture of vinegar, sake, and salt |
| 糟漬 | かすづけ | (fish or vegetables) pickled in sake lees |
| 茎漬 | くきづけ | salt pickling of a turnip or daikon, inc. leaves and stalk |
| 塩漬 | しおづけ | pickling in salt |
| 柴漬 | しばづけ | salted chopped pickled vegetables |
| 浸漬 | しんせき | dipping; soaking; immersing |
| 新漬 | しんづけ | freshly pickled vegetables |
| 茶漬 | ちゃづけ | rice with tea poured on it (Japanese dish) |
| 糠漬 | ぬかづけ | vegetables pickled in brine and fermented rice bran |
| 古漬 | ふるづけ | well-pickled (vegetables, etc.) |
| どぶ漬 | どぶづけ | drenching; soaking; marinating |
| 奈良漬 | ならづけ | vegetables pickled in sake lees |
| 汗水漬 | あせみずく | drenched with sweat; sweaty all over |
| 汗水漬 | あせみづく | drenched with sweat; sweaty all over |
| 一夜漬 | いちやづけ | 1: last-minute cramming; overnight cramming; 2: (vegetables) salted just overnight |
| 砂糖漬 | さとうづけ | preserving in sugar; food preserved in sugar |
| 山葵漬 | わさびづけ | pickled Japanese horseradish |
| 一本漬 | いっぽんつけ | pickle on a stick (usually a cucumber) |
| 千枚漬 | せんまいずけ | pickled sliced radishes |
| 沢庵漬 | たくあんづけ | pickled daikon (radish) |
| 南蛮漬 | なんばんづけ | roasted or deep-fried fish or meat, marinated in a spicy sauce |
| アルコール漬 | アルコールづけ | 1: preserving in alcohol; 2: pickling one's liver; drinking incessantly; being a souse |
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