There were two kinds of soup broth made from Taremiso, one was called "Nama-tare" (literally, raw soup broth) made from unheated Taremiso, and the other was called "Ninuki" (literally, simmered soup broth) made by simmering the "Nama-tare" with shavings of dried bonito (refer to the sentence of "Mentsuyu" for the history of soup broth).
種類としてはたれみそをそのまま火を入れずに作る生たれと生たれに削った鰹節を入れて煮詰めて作る煮貫（にぬき）の2種類あった（つゆの歴史についてはめんつゆの項目を参照）。