漬 - pickling, soak, moisten

tsukemono (pickled vegetables)

to soak (in); to steep; to dip; to dunk

preserving in alcohol

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

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

nonstop entertaining (e.g. of business clients); constant entertaining

(vegetables) pickled whole

preserving in syrup

to pickle thoroughly; to pickle a large amount

weight stone (placed on pickles)

vegetables pickled in sake lees

pickled sliced radishes