In my personal opinion, Narazuke is the king of pickles.
Vegetables such as gourd are salted and pickled with sake lees, which is made during the process of sake production. By being pickled repeatedly with fresh sake lees, the taste of Narazuke becomes deep and thick in several years. They go very well with steamed white rice.
Narazuke is usually sold wrapped with sake lees at a store. Throwing away them would be a waste. I learned that it is good to eat them after baking. So, I pasted them on some Nama-Fu (gluten cakes) and baked.
This was very good!