Picklestone115

Some vegetables deserve more than a quick sauté. Picklestone was designed for the ones you want to slow down with.

The name tells you what's inside. Picklestone115 is built around a 115-monme Aji stone — approximately 431 grams of genuine granite, hand-selected from the quarries of Mure, Kagawa Prefecture. This is the same stone used in Japan's Imperial palace gardens and the landmark sculptures of Isamu Noguchi. It isn't decorative. Denser than glass, the Aji stone presses harder, draws moisture out of vegetables faster, and holds a natural coolness that helps preserve the delicate flavor of your pickles through the night.

Between the stone and your vegetables sits the Ategi — a round disc cut from hinoki cypress. In traditional Japanese tsukemono-making, this piece does something quietly essential: it distributes the stone's weight evenly across the surface, while preventing the cold stone from making direct contact with the vegetables and risking freezing them. It's an ancient technique, unchanged, built into every Picklestone kit.

The process is simple. Slice. Salt. Press. In 5 minutes of prep, the Picklestone115 takes over. By morning, you have additive-free, homemade tsukemono — made the way it has always been made, just with a fridge instead of a cellar.

Over 2,000 kits funded on Kickstarter, Indiegogo, and CAMPFIRE. Each one shipped from Nakatsu, Osaka.

• Aji stone weight: 115 monme (approx. 431g), sourced from Kagawa, Japan
• BPA-free borosilicate glass jar
• Hinoki cypress Ategi pressing disc
• Rope handle lid
• Fridge-friendly and plastic-free