Taremiso has two categories, namatare (the raw taremiso) and ninuki which is made by boiling down both namatare and shaved pieces of dried bonito together.
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種類ある。