pickled (something); pickled in (something); preserved in; overreliance on (e.g. medication); excessive use of
pickling in salt; food preserved in salt; holding on to (shares, land, etc.) for an extended period until its value increases; leaving unsold; leaving unused
last-minute cramming; overnight cramming; (vegetables) pickled just overnight
ochazuke; rice with tea poured on it
pickling in vinegar; vinegar pickles
pickles made in brine and fermented rice bran (esp. vegetables, also meat, fish, eggs, etc.)
overprescription; overmedication; drug dependence
chazuke; cooked rice with green tea poured on it; simple meal
preserving in sugar; food preserved in sugar
lightly pickled vegetables
sliced vegetables pickled in soy sauce
meat, fish or vegetables preserved in miso; preserving in miso
being immersed in work; working non-stop; being swamped with work; being up to one's ears in work
roasted or deep-fried fish or meat, marinated in a spicy sauce
ochazuke; cooked rice with green tea poured on it
being deeply in debt; being up to one's ears in debt
tai chazuke; sea bream and tea over rice
preserving in alcohol; pickling one's liver; drinking incessantly; being a souse
soaking in honey; soaking in syrup; nuts, fruit, etc. soaked in honey or syrup
Kyoto-style chopped vegetables pickled in salt with red shiso leaves
pickled wasabi; wasabi cut up and mixed with sake lees
saikyo-zuke; fish pickled in sweet Kyoto-style miso
Matsumae pickles; dried squid, kombu, and herring roe pickled together
vegetables pickled in sake lees
double-dipping (a food item in sauce)
fish or vegetables pickled in sake lees
smoked daikon pickles (famous product of Akita Prefecture)
nonstop entertaining (e.g. of business clients); constant entertaining
small fish sliced open and pickled in a mixture of vinegar, sake, and salt; seafood pickled in soy (esp. squid)
umezuke; pickled fresh ume
daikon pickled in salted rice yeast
sagohachi-zuke; vegetables, seafood, or mushrooms pickled in a sagohachi base, local dish of Fukushima, Yamagata, and Akita prefectures
thin, dried strips of daikon soaked in vinegar and other flavorings
dead bodies submerged in water (in war, esp. naval battles)
freshly pickled vegetables
greens pickled in salt (mizuna, mustard leaves, etc.)
drenched with sweat; sweaty all over
fish, meat, vegetables, etc. pickled in kōji and salt; food pickled in malted rice
broiled eel on rice with green tea poured on top
vegetables pickled in salted rice-bran paste, esp. with lots of liquid; hot-dip galvanizing
vegetables pickled in salted rice-bran paste, esp. with lots of liquid
vegetables pickled in mustard
(vegetables) sliced and pickled
vegetables pickled in salted rice-bran paste
pickling of unopened rape blossoms
pickled buds of chocolate vine, Japanese pepper tree, etc.
(vegetables) pickled whole
fruit, etc. preserved in shōchū
chopped pickled vegetables with sweet vinegar and chili pepper
salt pickling of a turnip or daikon, incl. leaves and stalk
to be soaked (in water); to be drenched