| 释义 |
‖ tsukemono|tsuːkiˈmoːno|
Also tsukimono.
[Jap., f. tsukeru to pickle + mono something.]
(See quots.)
1885Trans. Asiatic Soc. Japan XIII. 8 Tsukemono, the preserved roots or leaves of certain vegetables. 1920Japan Advertiser 22 Aug. 5/3 Most Japanese meals..are accompanied by vegetable dishes... Tsuki-mono stands for the pickle that accompanies the rice at the end of the meal and is made from vegetables in season, such as cucumbers, eggplant, melon, etc. 1968P. S. Buck People of Japan xiv. 167 Tsukemono, the pickled vegetables served with any meal. |