tsuke

Tsuke is a Japanese term written つけ or 漬け that originates from the verb tsukeru (付ける/漬ける), meaning to attach, soak, or immerse. As a noun, tsuke can refer to the act or result of soaking or pickling, and its meaning varies with the kanji used: 漬け emphasizes immersion or preservation through soaking, while 付け relates to attachment or addition in other contexts.

In culinary usage, tsuke commonly describes processes of flavoring foods by soaking them in liquid. The broad category includes pickled foods (tsukemono, 漬物), and various types of marinated products such as miso-zuke (味噌漬け), kasuzuke (粕漬け, using sake lees), and shoyu-zuke (醤油漬け). These methods preserve ingredients and impart flavor through prolonged immersion. The term also appears in dipping contexts; in tsukemen, noodles are served with a separate dipping sauce or broth for immersion, a usage where tsuke conveys the action of dipping or coating.

Outside food, tsuke can appear in phrases built on the sense of attachment or accompaniment, such as付け合わせ (tsuke-awase), meaning an accompaniment or side dish, or other compounds where tsuke denotes an attachment or addition.

Overall, tsuke is a versatile term in Japanese, connected to soaking, marinating, and adding flavor or attachment, with notable prominence in cooking through pickling and dipping practices. See also tsukemono and tsukemen for related culinary concepts.