Asazuke - Asazuke

Japanese: 浅漬 - あさづけ

〘 noun 〙 Pickling for a short period of time. Also, that pickle. Dried daikon radish, eggplant, melon, etc. are pickled in salt and rice bran. In the early modern period, in Edo, it also referred to lightly pickled daikon radish, which is made by pickling raw daikon or daikon radish that has been dried for three or four days in salt and koji. Bettara pickles. Instant pickles. Morning pickles. [Season: Winter] *Ojoro Onna no Koto (before the 16th century?) "Asa-zuke. Morning pickles." *Naniwa Kikakusho (around 1819) "Asa-zuke (tsuke) is called Edo. It's dobu-zuke."

Source: The Selected Edition of the Japanese Language Dictionary About the Selected Edition of the Japanese Language Dictionary Information

Japanese:

〘名〙漬物を短期間漬けること。また、その漬物。生干しの大根、ナス、ウリなどを塩、ぬかで漬ける。また、近世、江戸では生大根や三、四日乾燥したものを塩、こうじで漬ける浅漬大根をもさした。べったら漬。当座漬。あさあさ。《季・冬》※大上臈御名之事（１６Ｃ前か）「あさづけ。あさあさ」※浪花聞書（1819頃）「あさ漬(ツケ) 江戸て云。どぶ漬也」

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