Later, as Kanto-style dark soy sauce produced in Noda (present-day Noda City, Chiba Prefecture) and Choshi (present-day Choshi City, Chiba Prefecture) in Shimosa Province became widely available, kabayaki made with soy sauce began to appear.
その後、下総国野田（現在の千葉県野田市）と銚子（現在の千葉県銚子市）で造られる関東醤油（濃口醤油）の普及にあわせて醤油を使った蒲焼も登場した。