漬ける

• 読み: つける
• ローマ字: tsukeru
• 漢字の分解: 漬 (shi/tsu) — to soak, to pickle
• 発音: /tsɯ.ke.ɾɯ/

意味

To soak (in liquid); to steep; to dip; to dunk. Used for submerging things in liquid.

A Group 2 (ichidan) verb. Primarily used for soaking or pickling food in a liquid or seasoning mixture. Central to Japanese food culture through 漬物 (tsukemono, pickled vegetables). Also used more broadly for soaking items like laundry.

例文

1. 野菜を塩水に漬けてください。
2. 大根を味噌に漬けました。
3. この服を水に漬けておきます。

使い方ガイド

場面: cooking, food preservation, daily life

トーン: neutral

起源と歴史

The kanji 漬 combines 氵 (water radical) and 責 (to press/pile up), suggesting the idea of pressing food into a liquid for preservation. Pickling has been central to Japanese cuisine for centuries.

文化的背景

時代: Ancient

世代: All ages

社会的背景: Universal