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Over time, this term was also applied to pickles, again for the smell. To make tsukemono, one needs a container, salt, and something to apply downward pressure on top of the pickles. This type of pickle press is still in use, and can be made from a variety of materials, such as plastic, wood, glass or ceramic. Before tsukemono ishi came into use, the pressure was applied by driving a wedge between a handle of the container and its lid.
The weights are either stone or metal, with a handle on top and often covered with a layer of food-neutral plastic. Another modern type of pickle press is usually made from plastic, and the necessary pressure is generated by turning a screw and clamping down onto the pickles. Asazuke is a pickling method characterized by its short preparation time. Fukujinzuke is a mixture of daikon, eggplant, lotus root and cucumber which is pickled and flavored with soy sauce.