Words — 41 found
しおづ
塩漬け
1. pickling in salt; food preserved in salt
2. holding on to (shares, land, etc.) for an extended period until its value increases; leaving unsold; leaving unused; mothballing
塩漬 【しおづけ】
いちやづ
一夜漬け
1. last-minute cramming; overnight cramming
- らいしゅう来週
- から
- ちゅうかん中間テスト
- だ 。
- いちやづ一夜漬け
- じゃ 、
- たちう太刀打ちできない
- もんだい問題
- ばかり
- だ
- ぞ 。
- きょう今日
- から
- はじ始めろ
- よ 。
2. (vegetables) pickled just overnightoriginal meaning
一夜漬 【いちやづけ】
ちゃづ
茶漬け
1. chazuke; cooked rice with green tea poured on itFood, cooking
茶漬 【ちゃづけ】、茶づけ 【ちゃづけ】
かすづ
粕漬け
1. fish or vegetables pickled in sake leesFood, cooking
粕漬 【かすづけ】、糟漬け 【かすづけ】、糟漬 【かすづけ】
糟漬け: Rarely-used kanji form. 糟漬: Rarely-used kanji form.
づ
ぬか漬け
1. pickles made in brine and fermented rice bran (esp. vegetables, also meat, fish, eggs, etc.)
糠漬け 【ぬかづけ】、糠漬 【ぬかづけ】
あせ
汗みずく
汗水漬く 【あせみずく】、汗水漬 【あせみずく】、汗水漬く 【あせみづく】、汗みづく 【あせみづく】、汗水漬 【あせみづく】
汗水漬: Irregular okurigana usage. 汗水漬: Irregular okurigana usage.
づ
しば漬け
1. Kyoto-style chopped vegetables pickled in salt with red shiso leavesFood, cooking
しば漬 【しばづけ】、柴漬け 【しばづけ】、柴漬 【しばづけ】
おきづ
沖漬け
1. small fish sliced open and pickled in a mixture of vinegar, sake, and saltFood, cooking
2. seafood pickled in soy (esp. squid)Food, cooking
沖漬 【おきづけ】
づ
どぼ漬け
1. vegetables pickled in salted rice-bran paste, esp. with lots of liquidFood, cooking, Kansai dialect, See also どぶ漬け どぶづけ
どぼ漬 【どぼづけ】
づ
どぶ漬け
1. vegetables pickled in salted rice-bran paste, esp. with lots of liquidFood, cooking, See also 糠味噌漬け
2. hot-dip galvanizingEngineering, Colloquial
どぶ漬 【どぶづけ】