漬

tsukemono (pickled vegetables)

to soak (in)

pickling in salt

chazuke

pickle on a stick (usually a cucumber)

last-minute cramming

being immersed in work

saikyo-zuke

Matsumae pickles

weight stone (placed on pickles)

pickled sliced radishes

to be soaked (in water)

pickle store

pickling bowl

sliced vegetables pickled in soy sauce

kimchi

freshly pickled vegetables

nonstop entertaining (e.g. of business clients)

being deeply in debt

woodland bittercress (Cardamine flexuosa)

well-pickled vegetables

(vegetables) sliced and pickled

(vegetables) pickled whole

half-dried daikon, salted and picked in kōji

quick-pickled vegetables

meat, fish or vegetables preserved in miso

vegetables pickled in sake lees

to pickle thoroughly

pickled buds of chocolate vine, Japanese pepper tree, etc.

pickling of unopened rape blossoms

dead bodies submerged in water (in war, esp. naval battles)

small fish sliced open and pickled in a mixture of vinegar, sake, and salt

overprescription

ochazuke

to eat chazuke

dish broiled in a mix of soy sauce, mirin, etc.

lightly pickled vegetables

to preserve in salt

umezuke

pickled cherry blossoms

being frozen in ice

pickled fish

roasted or deep-fried fish or meat, marinated in a spicy sauce

greens pickled in salt (mizuna, mustard leaves, etc.)

pickled greens

preserving in sugar

dipping

broiled eel on rice with green tea poured on top

fruit, etc. preserved in shōchū

marinade

pickles made in brine and fermented rice bran (esp. vegetables, also meat, fish, eggs, etc.)

smoked daikon pickles (famous product of Akita Prefecture)

leaving (something) to soak

vegetables pickled in salted rice-bran paste, esp. with lots of liquid

daikon pickled in salted rice yeast

dipping sauce

preserving in syrup

ochazuke

well-pickled vegetables

dipping sauce

pickled Chinese onion

to be deeply submerged

vegetables pickled in mustard

pickled daikon (radish)

pickled Japanese horseradish

vegetables pickled in salted rice-bran paste

Kyoto-style chopped vegetables pickled in salt with red shiso leaves

pickled (something)

vegetables pickled in salted rice-bran paste, esp. with lots of liquid

thin, dried strips of daikon soaked in vinegar and other flavorings

to be immersed

preserving in alcohol

salt pickling of a turnip or daikon, incl. leaves and stalk

fish or vegetables pickled in sake lees

pickling in vinegar

tai chazuke

chazuke with salmon

fish, meat, vegetables, etc. pickled in kōji and salt

soaking in honey