Translation and Meaning of: 漬ける - tsukeru

The Japanese word 漬ける[つける] is a verb that frequently appears in everyday life in Japan, especially in contexts related to cooking and food preservation. If you are studying Japanese or have curiosity about the language, understanding its meaning, usage, and peculiarities can be very helpful. In this article, we will explore everything from the basic translation to cultural aspects and practical memorization tips.

In addition to being a common word in recipes and supermarkets, 漬ける has interesting nuances that reflect traditional Japanese habits. Let's uncover its meaning, how it is written in kanji, and even how it appears in everyday situations. If you're looking for reliable information about this word, you've come to the right place!

Meaning and usage of 漬ける

Tsukeru [つける] means "to soak," "to preserve," or "to marinate." Its most well-known use is in cooking, especially in dishes like tsukemono (Japanese pickles), where vegetables are fermented or preserved in salt, vinegar, or miso. For example, when saying "きゅうりを漬ける," it means "to soak the cucumber" (usually in a solution to become tsukemono).

Outside the kitchen, the verb can also appear in broader contexts, such as in "薬に漬ける" (to soak in medicine), showing that the idea of immersion is not always gastronomic. However, everyday usage is strongly tied to food, reflecting the importance of preservation in Japanese culture.

Origin and writing of kanji

The kanji 漬 is composed of the water radical (氵) and the component 責, which suggests the idea of pressure or accumulation. This combination makes sense, as the act of "soaking" often involves liquids and a process of resting. The reading つける is kun'yomi (Japanese reading), while the on'yomi (Chinese reading) is "シ", which is less common in everyday use.

Interestingly, this kanji can also be read as "づけ" in compound words, such as "ぬかづけ" (nukazuke, a type of pickled vegetable fermented in rice bran). This variation in pronunciation is important for those who want to understand food labels or menus in traditional restaurants.

Tips for memorization and curiosities

An easy way to 漬ける is to associate it with preserved foods, which are very common in the Japanese diet. Dishes like takuan (yellow radish) or umeboshi (pickled plum) are classic examples of the result of 漬ける. If you have ever eaten at a Japanese restaurant, it’s likely that you have tried something that went through this process.

Another tip is to note that the verb is often used with specific ingredients. Phrases like "白菜を漬ける" (to make pickledChinese cabbage) or "大根を漬ける" (to preserve radish) follow a simple pattern: [food] + を + 漬ける. This structure can help when forming your own sentences.

Vocabulary

Expand your vocabulary with related words:

Verb conjugation of 漬ける

• 漬けます - Polished form
• 漬けません - negative
• 漬けた - past
• 漬けろ - imperative

Synonyms and similar words

• 漬け込む (zukekomu) - Soak the ingredients in a liquid to absorb the flavor.
• 浸ける (tsukeru) - Immersion of an object in a liquid, usually to season or store.
• 漬ける (tsukeru) - To apply a seasoning or liquid to food, similar to 浸ける, but may imply a lighter action.
• 漬物にする (tsukemono ni suru) - Processing food to make preserves, usually vegetables.
• 漬物に漬ける (tsukemono ni tsukeru) - Putting food in preserves, to absorb the flavors and keep them.
• 漬物に浸ける (tsukemono ni tsukeru) - Food immersion in preserves to absorb flavors.