漬
漬 — Pickling
pickling, soak, moisten, steep
On’yomiシ (shi)
Kun’yomiつける (tsukeru)
Kun’yomiつかる (tsukaru)
Kun’yomi-づけ (zuke)
Kun’yomi-づけ (zuke)
Stroke order (14 strokes)
Watch the strokes draw themselves in the correct order — numbers mark where each stroke starts. Diagram from KanjiVG (CC BY-SA).
Common words using 漬
| Word | Reading | Meaning |
|---|---|---|
| 漬ける | つける tsukeru | to soak (in); to steep; to dip |
| 漬物 | つけもの tsukemono | tsukemono (pickled vegetables) |
| 塩漬け | しおづけ shiozuke | pickling in salt; food preserved in salt; holding on to (shares, land, etc.) for an extended period until its value increases |
| 茶漬け | ちゃづけ chazuke | chazuke; cooked rice with green tea poured on it; simple meal |
Study notes
漬 is a JLPT N1 kanji written with 14 strokes. It is taught at secondary-school level in Japan. Ranked #1818 of the 2,500 most frequent kanji in newspapers. On’yomi (音読み) are Chinese-derived readings mostly used in compound words; kun’yomi (訓読み) are native Japanese readings, with any highlighted part written in hiragana after the kanji (okurigana).
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