Words — 45 found
しおづ
塩漬け
1. pickling in salt; food preserved in salt
- しおづ塩漬け
- キャベツ
- を
- こま細かく
- き切る 。
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
2. simple meal
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】
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】
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】
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
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】
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】