It is said to have originated at the end of the Muromachi period, and is a liquid seasoning which was widely used until the mid-Edo period, along with tare (sauce made with soy sauce, sake, and other seasonings).
室町時代末期に考案されたといわれており、江戸時代中期まではタレと伴に広く用いられた液体調味料である。