漬物

• 読み: つけもの
• ローマ字: tsukemono
• 漢字の分解: 漬 (tsuke) — to pickle, soak; 物 (mono) — thing
• 発音: /tsɯ.ke.mo.no/

意味

Tsukemono; pickled vegetables. A traditional Japanese side dish served with most meals.

A broad category of Japanese pickles made by preserving vegetables in salt, vinegar, rice bran (ぬか), or miso. Common types include たくあん (pickled daikon), 梅干し (pickled plum), and きゅうりの漬物 (pickled cucumber). Tsukemono serve as a palate cleanser and add variety to meals.

例文

1. 祖母は毎年自分で漬物を作ります。
2. 定食には必ず漬物がついてきます。
3. この漬物は塩だけで漬けたものです。

使い方ガイド

場面: food, restaurants, home cooking

トーン: neutral

起源と歴史

Compound of 漬 (to pickle, soak) and 物 (thing). Pickling has been a preservation method in Japan for thousands of years, long before refrigeration.

文化的背景

時代: Ancient

世代: All ages

社会的背景: Universal