In the Edo period, there were some hitashimono recipes that used boiled-down sake or vinegar as a seasoning or those used marine products as ingredients including awabi (abalone), sea cucumber, or jellyfish, but after the Meiji period, vegetable ohitashi seasoned with soy source has become the main stream recipe for ohitashi.
江戸時代には煎り酒や酢で味付けする物や原料にアワビやナマコ、クラゲなどの海産物を用いた物も存在したが、明治以後には野菜を醤油で味付けする形式が主流となった。