During the main pickling stage, the pickles are squeezed using a unique method known as 'tenbin oshi,' where a 4- to 5-meter-long pole, with one end fixed and a stone weight hung on the other, pushes down on the lid of the barrel containing the pickles.
本漬時の重石のかけ方は、独特の「天秤押し」というやり方で、長さ4～5mほどの丸太棒の一方を固定させ、もう一方の先に重石を下げて樽のフタを押さえる、「テコの原理」を利用した方法で行う。