漬 - pickling, soak, moisten

tsukemono (pickled vegetables)

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

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

leaving (something) to soak

being immersed in work; working non-stop; being swamped with work; being up to one's ears in work

to pickle thoroughly; to pickle a large amount

weight stone (placed on pickles)

to be deeply submerged

well-pickled vegetables

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

fruit, etc. preserved in shōchū

fish, meat, vegetables, etc. pickled in kōji and salt; food pickled in malted rice