JAPANESE CULTURE
I Like Japanese Pickled Dish Words
漬料理_(Yomigana : つけりょうり ; Romaji : tsuke ryōri) : preserved food, pickled food; vegetables etc. preserved in salt, vinegar, miso etc.
香の物_(Yomigana : こうのもの ; Romaji : kōnomono) : Refer tsukemono
御新香_(Yomigana : おしんこ ; Romaji : oshinko) : Refer tsukemono
御香々_(Yomigana : おこうこ ; Romaji : okōko) : Refer tsukemono
塩漬け_(Yomigana : しおづけ ; Romaji : shiozuke) : pickling in salt; food pickled in salt
酢漬け_(Yomigana : すづけ ; Romaji : suzuke) : pickling in vinegar; food pickled in vinegar
砂糖漬け_(Yomigana : さとうづけ ; Romaji : satōzuke) : pickling in sugar; food pickled in sugar
辛子漬け_(Yomigana : からしづけ ; Romaji : karashizuke) : pickling in mustard; food pickled in mustard
醤油漬け_(Yomigana : しょうゆづけ ; Romaji : shōyuzuke) : pickling in soy sauce; food pickled in soy sauce
味噌漬け_(Yomigana : みそづけ ; Romaji : misozuke) : pickling in miso; food pickled in miso
甘酢漬け_(Yomigana : あまづけ ; Romaji : amazuke) : pickling in sugar and vinegar; food pickled in sugar and vinegar
糠漬け_(Yomigana : ぬかづけ ; Romaji : nukazuke) : pickling in rice bran (also known as dobuzuke, dobizuke); food pickled in rice bran
粕漬け_(Yomigana : かすづけ ; Romaji : kasuzuke) : pickling in sake lees; food pickled in sake lees
塩麹_(Yomigana : しおこうじ ; Romaji : shiokōji) : salted kōji
梅干し_(Yomigana : うめぼし ; Romaji : umeboshi) : pickled plum
沢庵_(Yomigana : たくあん ; Romaji : takuan) : white radish dried and preserved in salt and rice bran
紅生姜_(Yomigana : べにしょうが ; Romaji : benishōga) : thin slices of ginger pickled in plum vinegar (umezu)