to soak (in); to steep; to dip; to pickle; to preserve (in salt, vinegar, etc.)
to pickle thoroughly; to pickle a large amount
tsukemono; Japanese pickled vegetables
to be submerged; to be soaked; to be pickled; to be well seasoned; to be totally immersed (in a condition, e.g. laziness)
weight stone (placed on pickles)
to dunk (e.g. food in a drink)
pickle on a stick (usually a cucumber)
to be immersed; to be pickled
soaking something; leaving something to soak
dish broiled in a mix of soy sauce, mirin, etc.; broiling with soy sauce, mirin, etc.
counter in a sushi restaurant
woodland bittercress (Cardamine flexuosa); wavy bittercress
to be soaked (in water); to be drenched