Free Chinese & Japanese Online Dictionary

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Key:

Mandarin Chinese information.
Old Wade-Giles romanization used only in Taiwan.
Japanese information.
Buddhist definition. Note: May not apply to all sects.
 Definition may be different outside of Buddhism.

There are 229 total results for your search in the dictionary. I have created 3 pages of results for you. Each page contains 100 results...

<123>
Characters Pronunciation
Romanization
Simple Dictionary Definition

山葵漬け

see styles
 wasabizuke
    わさびづけ
pickled Japanese horseradish; wasabi cut up and mixed with sake lees

御茶漬け

see styles
 ochazuke
    おちゃづけ
(polite language) rice with tea poured on it (Japanese dish)

接待漬け

see styles
 settaizuke
    せったいづけ
nonstop entertaining (e.g. of business clients); constant entertaining

朝鮮漬け

see styles
 chousenzuke / chosenzuke
    ちょうせんづけ
(food term) kimchi; kimchee

木の芽漬

see styles
 konomezuke
    このめづけ
    kinomezuke
    きのめづけ
(food term) pickled buds of chocolate vine, Japanese pepper tree, etc.

松前漬け

see styles
 matsumaezuke
    まつまえづけ
{food} Matsumae pickles; dried squid, kombu, and herring roe pickled together

汗水漬く

see styles
 asemizuku
    あせみづく
(noun or adjectival noun) drenched with sweat; sweaty all over

沢庵漬け

see styles
 takuanzuke
    たくあんづけ
pickled daikon (radish)

浅漬大根

see styles
 asazukedaikon
    あさづけだいこん
{food} (See べったら漬,麹・こうじ) half-dried daikon, salted and picked in kōji

焼酎漬け

see styles
 shouchuuzuke / shochuzuke
    しょうちゅうづけ
fruit, etc. preserved in shochu

甘漬神社

see styles
 amatsukejinja
    あまつけじんじゃ
(place-name) Amatsuke Shrine

砂糖漬け

see styles
 satouzuke / satozuke
    さとうづけ
preserving in sugar; food preserved in sugar

福神漬け

see styles
 fukujinzuke
    ふくじんづけ
vegetables pickled in soy sauce

種漬け花

see styles
 tanetsukebana
    たねつけばな
(kana only) woodland bittercress (Cardamine flexuosa); wavy bittercress

芥子漬け

see styles
 karashizuke
    からしづけ
vegetables pickled in mustard

花菜漬け

see styles
 hananazuke
    はななづけ
pickling of unopened rape blossoms

血漬斑斑


血渍斑斑

see styles
xuè zì bān bān
    xue4 zi4 ban1 ban1
hsüeh tzu pan pan
spattered in blood; covered in bloodstains

西京漬け

see styles
 saikyouzuke / saikyozuke
    さいきょうづけ
fish pickled in sweet Kyoto-style miso

辛子漬け

see styles
 karashizuke
    からしづけ
vegetables pickled in mustard

鮭茶漬け

see styles
 sakechazuke
    さけちゃづけ
chadzuke with salmon powder

鰻茶漬け

see styles
 unachazuke
    うなちゃづけ
    unagichazuke
    うなぎちゃづけ
broiled eel on rice with green tea poured on top

Variations:
漬く
浸く

 tsuku
    つく
(v5k,vi) (1) to be immersed; (v5k,vi) (2) (漬く only) to be pickled

漬けっ放し

see styles
 tsukeppanashi
    つけっぱなし
soaking something; leaving something to soak

いぶり漬け

see styles
 iburizuke
    いぶりづけ
{food} (See 燻りがっこ) smoked daikon pickles (famous product of Akita Prefecture)

うな茶漬け

see styles
 unachazuke
    うなちゃづけ
broiled eel on rice with green tea poured on top

からし漬け

see styles
 karashizuke
    からしづけ
vegetables pickled in mustard

クスリ漬け

see styles
 kusurizuke
    クスリづけ
(noun - becomes adjective with の) overprescription; overmedication; drug dependence

たくあん漬

see styles
 takuanzuke
    たくあんづけ
pickled daikon (radish)

はりはり漬

see styles
 hariharizuke
    はりはりづけ
thin, dried strips of daikon soaked in vinegar and other flavorings

べったら漬

see styles
 bettarazuke
    べったらづけ
(food term) daikon pickled in salted rice yeast

わさび漬け

see styles
 wasabizuke
    わさびづけ
pickled Japanese horseradish; wasabi cut up and mixed with sake lees

塩に漬ける

see styles
 shionitsukeru
    しおにつける
(exp,v1) to preserve in salt

御茶漬海苔

see styles
 ochazukenori
    おちゃづけのり
(person) Ochazukenori (1960.4.12-)

木の芽漬け

see styles
 konomezuke
    このめづけ
    kinomezuke
    きのめづけ
(food term) pickled buds of chocolate vine, Japanese pepper tree, etc.

糠味噌漬け

see styles
 nukamisozuke
    ぬかみそづけ
(food term) vegetables pickled in salted rice-bran paste

漬けっぱなし

see styles
 tsukeppanashi
    つけっぱなし
soaking something; leaving something to soak

Variations:
漬け魚
漬魚

 tsukezakana; tsukeuo
    つけざかな; つけうお
{food} pickled fish

アルコール漬

see styles
 arukooruzuke
    アルコールづけ
(1) preserving in alcohol; (2) pickling one's liver; drinking incessantly; being a souse

うなぎ茶漬け

see styles
 unagichazuke
    うなぎちゃづけ
broiled eel on rice with green tea poured on top

シロップ漬け

see styles
 shiroppuzuke
    シロップづけ
(noun - becomes adjective with の) preserving in syrup

たくあん漬け

see styles
 takuanzuke
    たくあんづけ
pickled daikon (radish)

ぬかみそ漬け

see styles
 nukamisozuke
    ぬかみそづけ
(food term) vegetables pickled in salted rice-bran paste

ぬか味噌漬け

see styles
 nukamisozuke
    ぬかみそづけ
(food term) vegetables pickled in salted rice-bran paste

はりはり漬け

see styles
 hariharizuke
    はりはりづけ
thin, dried strips of daikon soaked in vinegar and other flavorings

べったら漬け

see styles
 bettarazuke
    べったらづけ
(food term) daikon pickled in salted rice yeast

Variations:
古漬け
古漬

 furuzuke
    ふるづけ
(See 新漬け) well-pickled vegetables

Variations:
塩漬け
塩漬

 shiozuke
    しおづけ
(noun/participle) (1) pickling in salt; (noun - becomes adjective with の) (2) leaving unchanged; leaving unused

Variations:
新漬
新漬け

 shinzuke
    しんづけ
freshly pickled vegetables

Variations:
早漬け
早漬

 hayazuke
    はやづけ
{food} quick-pickled vegetables

Variations:
梅漬け
梅漬

 umezuke
    うめづけ
(See 梅干し) umezuke; pickled fresh ume

Variations:
沖漬け
沖漬

 okizuke
    おきづけ
(1) {food} small fish sliced open and pickled in a mixture of vinegar, sake, and salt; (2) {food} seafood pickled in soy (esp. squid)

Variations:
浅漬け
浅漬

 asazuke
    あさづけ
lightly pickled vegetables

液体に漬ける

see styles
 ekitainitsukeru
    えきたいにつける
(exp,v1) to dunk (e.g. food in a drink)

Variations:
粕漬け
糟漬

 kasuzuke
    かすづけ
(fish or vegetables) pickled in sake lees

Variations:
茎漬
茎漬け

 kukizuke
    くきづけ
salt pickling of a turnip or daikon, incl. leaves and stalk

Variations:
酢漬け
酢漬

 suzuke
    すづけ
pickling; pickles

Variations:
丸漬
丸漬け

 maruzuke
    まるづけ
{food} (vegetables) pickled whole

アルコール漬け

see styles
 arukooruzuke
    アルコールづけ
(1) preserving in alcohol; (2) pickling one's liver; drinking incessantly; being a souse

Variations:
漬け込む
漬込む

 tsukekomu
    つけこむ
(transitive verb) to pickle thoroughly; to pickle a large amount

Variations:
漬物石
漬け物石

 tsukemonoishi
    つけものいし
weight stone (placed on pickles)

しょうちゅう漬け

see styles
 shouchuuzuke / shochuzuke
    しょうちゅうづけ
fruit, etc. preserved in shochu

どっぷりと漬かる

see styles
 doppuritotsukaru
    どっぷりとつかる
(exp,v5r) (See どっぷり) to be deeply submerged

Variations:
どぶ漬け
どぶ漬

 dobuzuke
    どぶづけ
(1) {food} (See 糠味噌漬け) vegetables pickled in salted rice-bran paste, esp. with lots of liquid; (2) (colloquialism) {engr} hot-dip galvanizing

Variations:
どぼ漬け
どぼ漬

 dobozuke
    どぼづけ
(ksb:) {food} (See どぶ漬け・どぶづけ・1) vegetables pickled in salted rice-bran paste, esp. with lots of liquid

Variations:
ぶぶ漬け
ぶぶ漬

 bubuzuke
    ぶぶづけ
(kyb:) (See お茶漬け・おちゃづけ) ochazuke; cooked rice with green tea poured on it

Variations:
一本漬け
一本漬

 ippontsuke
    いっぽんつけ
pickle on a stick (usually a cucumber)

Variations:
千枚漬け
千枚漬

 senmaizuke
    せんまいづけ
pickled sliced radishes

Variations:
南蛮漬け
南蛮漬

 nanbanzuke
    なんばんづけ
roasted or deep-fried fish or meat, marinated in a spicy sauce

Variations:
奈良漬
奈良漬け

 narazuke
    ならづけ
vegetables pickled in sake lees

Variations:
朝鮮漬け
朝鮮漬

 chousenzuke / chosenzuke
    ちょうせんづけ
{food} (See キムチ) kimchi; kimchee

Variations:
浸る
漬る

 hitaru
    ひたる
(v5r,vi) (1) to be soaked in; to be flooded; to be submerged; (v5r,vi) (2) to be immersed in (joy, memories, alcohol, etc.); to give oneself over to; to bask in

Variations:
砂糖漬け
砂糖漬

 satouzuke / satozuke
    さとうづけ
preserving in sugar; food preserved in sugar

Variations:
福神漬
福神漬け

 fukujinzuke
    ふくじんづけ
sliced vegetables pickled in soy sauce

Variations:
花菜漬け
花菜漬

 hananazuke
    はななづけ
pickling of unopened rape blossoms

Variations:
西京漬け
西京漬

 saikyouzuke / saikyozuke
    さいきょうづけ
{food} (See 西京味噌) saikyo-zuke; fish pickled in sweet Kyoto-style miso

Variations:
鯛茶漬け
鯛茶漬

 taichazuke
    たいちゃづけ
{food} tai chazuke; sea bream and tea over rice

Variations:
鮭茶づけ
鮭茶漬け

 sakechazuke
    さけちゃづけ
(See 茶漬け) chazuke with salmon powder

Variations:
鮭茶漬け
鮭茶づけ

 sakechazuke
    さけちゃづけ
(See 茶漬け・1) chazuke with salmon

Variations:
漬ける
浸ける

 tsukeru
    つける
(transitive verb) (1) to soak (in); to steep; to dip; to dunk; (transitive verb) (2) (漬ける only) to pickle; to preserve (in salt, vinegar, etc.)

Variations:
木の芽漬け
木の芽漬

 kinomezuke; konomezuke
    きのめづけ; このめづけ
{food} pickled buds of chocolate vine, Japanese pepper tree, etc.

Variations:
浸かる
漬かる

 tsukaru
    つかる
(v5r,vi) (1) to be submerged; to be soaked; (v5r,vi) (2) (esp. 漬かる) to be pickled; to be well seasoned; (v5r,vi) (3) to be totally immersed (in a condition, e.g. laziness)

Variations:
茶漬け
茶漬
茶づけ

 chazuke
    ちゃづけ
(1) {food} chazuke; cooked rice with green tea poured on it; (2) simple meal

Variations:
水漬く屍
水漬くかばね

 mizukukabane; mizukukabane
    みづくかばね; みずくかばね
(poetic term) dead bodies submerged in water (in war, esp. naval battles)

Variations:
茶づる
茶漬る(rK)

 chazuru; chazuru(sk)
    ちゃづる; チャヅる(sk)
(v4r) (hist) (colloquialism) (See 茶漬け) to eat chazuke (Edo period)

Variations:
蜜漬け
蜜漬
みつ漬け

 mitsuzuke
    みつづけ
{food} soaking in honey; soaking in syrup; nuts, fruit, etc. soaked in honey or syrup

Variations:
切り漬け
切漬け
切漬

 kirizuke
    きりづけ
{food} (vegetables) sliced and pickled

Variations:
漬物
漬け物

 tsukemono
    つけもの
tsukemono; Japanese pickled vegetables

Variations:
べったら漬
べったら漬け

 bettarazuke
    べったらづけ
{food} daikon pickled in salted rice yeast

Variations:
氷漬け
凍り漬け(iK)

 koorizuke
    こおりづけ
being frozen in ice

Variations:
浸す
漬す(rK)

 hitasu
    ひたす
(transitive verb) (1) to soak; to dip; to steep; to immerse; (transitive verb) (2) to moisten; to wet

Variations:
種漬花
種付花
種漬け花

 tanetsukebana; tanetsukebana
    たねつけばな; タネツケバナ
(kana only) woodland bittercress (Cardamine flexuosa); wavy bittercress

Variations:
薬漬け
薬漬
クスリ漬け

 kusurizuke(薬ke, 薬); kusurizuke(kusurike)
    くすりづけ(薬漬け, 薬漬); クスリづけ(クスリ漬け)
(noun - becomes adjective with の) overprescription; overmedication; drug dependence

Variations:
浸る
漬る(rK)

 hitaru
    ひたる
(v5r,vi) (1) to be soaked in; to be flooded; to be submerged; (v5r,vi) (2) to be immersed in (joy, memories, alcohol, etc.); to give oneself over to; to bask in

Variations:
一夜漬け
一夜漬
一夜づけ

 ichiyazuke
    いちやづけ
(noun/participle) (1) last-minute cramming; overnight cramming; (2) (original meaning) (vegetables) salted just overnight

Variations:
仕事漬け
仕事づけ(sK)

 shigotozuke
    しごとづけ
(noun - becomes adjective with の) being immersed in work; working non-stop; being swamped with work; being up to one's ears in work

Variations:
付け台
付台
漬け台
漬台

 tsukedai
    つけだい
counter in a sushi restaurant

Variations:
焼酎漬け
しょうちゅう漬け

 shouchuuzuke / shochuzuke
    しょうちゅうづけ
fruit, etc. preserved in shōchū

Variations:
麹漬け
糀漬
麹漬
糀漬け

 koujizuke / kojizuke
    こうじづけ
(n,n-suf) (See 麹・こうじ) fish, meat, vegetables, etc. pickled in kōji and salt; food pickled in malted rice

Variations:
アルコール漬け
アルコール漬

 arukooruzuke
    アルコールづけ
(1) preserving in alcohol; (2) pickling one's liver; drinking incessantly; being a souse

Variations:
わさび漬け
山葵漬け
山葵漬

 wasabizuke
    わさびづけ
pickled Japanese horseradish; wasabi cut up and mixed with sake lees

Entries with 2nd row of characters: The 2nd row is Simplified Chinese.

<123>

This page contains 100 results for "漬" in Chinese and/or Japanese.



Information about this dictionary:

Apparently, we were the first ones who were crazy enough to think that western people might want a combined Chinese, Japanese, and Buddhist dictionary.

A lot of westerners can't tell the difference between Chinese and Japanese - and there is a reason for that. Chinese characters and even whole words were borrowed by Japan from the Chinese language in the 5th century. Much of the time, if a word or character is used in both languages, it will have the same or a similar meaning. However, this is not always true. Language evolves, and meanings independently change in each language.

Example: The Chinese character 湯 for soup (hot water) has come to mean bath (hot water) in Japanese. They have the same root meaning of "hot water", but a 湯屋 sign on a bathhouse in Japan would lead a Chinese person to think it was a "soup house" or a place to get a bowl of soup. See this: Japanese Bath House

This dictionary uses the EDICT and CC-CEDICT dictionary files.
EDICT data is the property of the Electronic Dictionary Research and Development Group, and is used in conformance with the Group's license.

Chinese Buddhist terms come from Dictionary of Chinese Buddhist Terms by William Edward Soothill and Lewis Hodous. This is commonly referred to as "Soothill's'". It was first published in 1937 (and is now off copyright so we can use it here). Some of these definitions may be misleading, incomplete, or dated, but 95% of it is good information. Every professor who teaches Buddhism or Eastern Religion has a copy of this on their bookshelf. We incorporated these 16,850 entries into our dictionary database ourselves (it was lot of work).



Combined, these cover 1,007,753 Japanese, Chinese, and Buddhist characters, words, idioms, names, placenames, and short phrases.

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