| 1608 | A Guide To Remembering Japanese Characters (Kenneth G. Henshall) |
| 1841 | A New Dictionary of Kanji Usage |
| 2676 | Classic Nelson (Andrew Nelson) |
| 1498 | Japanese Kanji Flashcards (Max Hodges and Tomoko Okazaki) |
| 1793 | Kanji and Kana (Spahn and Hadamitzky) |
| 1929 | Kanji and Kana, 2nd Edition (Spahn and Hadamitzky) |
| 1506 | Kanji in Context (Nishiguchi and Kono) |
| 1243 | Kodansha Compact Kanji Guide |
| 861 | Kodansha Kanji Dictionary (Jack Halpern) |
| 496 | Kodansha Kanji Learner’s Dictionary (Jack Halpern) |
| 636 | Kodansha Kanji Learner’s Dictionary, 2nd Edition (Jack Halpern) |
| 1559 | Les Kanjis dans la tete (Yves Maniette) |
| 18167 | Morohashi |
| 702 | New Japanese English Character Dictionary (Jack Halpern) |
| 3301 | New Nelson (John Haig) |
| 1545 | Remembering The Kanji (James Heisig) |
| 1665 | Remembering The Kanji, 6th edition (James Heisig) |
| 1710 | Tuttle Kanji Cards (Alexander Kask) |
Jōyō kanji, taught in junior high
JLPT level N1
1818 of 2500 most used kanji in newspapers
Stroke order
On reading compounds
- 浸漬 【シンシ】 dipping, soaking, immersing
Kun reading compounds
- 漬ける 【つける】 to soak (in), to steep, to dip, to dunk, to pickle, to preserve (in salt, vinegar, etc.)
- 浸かる 【つかる】 to be submerged, to be soaked, to be pickled, to be well seasoned, to be totally immersed (in a condition, e.g. laziness)
Readings
- Korean:
- ji
Spanish
- remojar
- empapar
- encurtir
Portuguese
- Por em conserva
- ensopar
- umedecer
- empapar
French
- saumure
- tremper
- humecter
- imbiber
| 361 | 2001 Kanji |
| 3a11.12 | The Kanji Dictionary |
| 1-3-11 | SKIP code |
| 3518.6 | Four corner code |
| 1-36-50 | JIS X 0208-1997 kuten code |
| 6f2c | Unicode hex code |
Jōyō kanji, taught in junior high
JLPT level N1
1843 of 2500 most used kanji in newspapers
Stroke order
On reading compounds
- 汁液 【ジュウエキ】 juice
- 果汁 【カジュウ】 fruit juice
- 胆汁 【タンジュウ】 bile, gall
Kun reading compounds
- 汁 【しる】 juice, sap, soup, broth, (dipping) sauce
- 汁気 【しるけ】 juice
- 魚汁 【いしる】 ishiru, ishiri, fish sauce made of salted and fermented sardines, mackerel, or squid; specialty of the Noto Peninsula
- 藍汁 【あいしる】 mixture of lime and fermented indigo leaves after the indigo dye has precipitated from the leaves (byproduct in the process of creating indigo dye)
- 汁 【しる】 juice, sap, soup, broth, (dipping) sauce
- 汁だく 【つゆだく】 soupy, containing more broth or sauce than usual (of gyudon, etc.)
- お汁 【おつゆ】 broth, soup (esp. miso soup)
- 蕎麦つゆ 【そばつゆ】 soba dipping sauce
Readings
- Korean:
- jeub, jib
Spanish
- sopa
- jugo
- caldo
- salsa
Portuguese
- sopa
- suco
- caldo
- graxa
- molho (carne)
- pus
French
- soupe
- jus
- bouillon
- sève
- pus
| 1361 | A Guide To Remembering Japanese Characters (Kenneth G. Henshall) |
| 1502 | A New Dictionary of Kanji Usage |
| 2485 | Classic Nelson (Andrew Nelson) |
| 1848 | Essential Kanji (P.G. O’Neill) |
| 1457 | Japanese Kanji Flashcards (Max Hodges and Tomoko Okazaki) |
| 1794 | Kanji and Kana (Spahn and Hadamitzky) |
| 1930 | Kanji and Kana, 2nd Edition (Spahn and Hadamitzky) |
| 1399 | Kanji in Context (Nishiguchi and Kono) |
| 1157 | Kodansha Compact Kanji Guide |
| 227 | Kodansha Kanji Dictionary (Jack Halpern) |
| 144 | Kodansha Kanji Learner’s Dictionary (Jack Halpern) |
| 173 | Kodansha Kanji Learner’s Dictionary, 2nd Edition (Jack Halpern) |
| 142 | Les Kanjis dans la tete (Yves Maniette) |
| 17104 | Morohashi |
| 195 | New Japanese English Character Dictionary (Jack Halpern) |
| 3035 | New Nelson (John Haig) |
| 140 | Remembering The Kanji (James Heisig) |
| 150 | Remembering The Kanji, 6th edition (James Heisig) |
| 1050 | Tuttle Kanji Cards (Alexander Kask) |
| 355 | 2001 Kanji |
| 3a2.1 | The Kanji Dictionary |
| 1-3-2 | SKIP code |
| 3410.0 | Four corner code |
| 1-29-33 | JIS X 0208-1997 kuten code |
| 6c41 | Unicode hex code |