Nukazuke such as Takuwan-zuke or Nukamiso-doko is seen as an extension of the technique for making use of grain of nare-zushi as a substance of lactic fermentation; 'Heshiko' in Hokuriku and 'Kasu Nishin' in Hokkaido are seen as being in between.
沢庵漬けのような糠漬けや、糠味噌床も、なれ寿司の穀物を乳酸発酵の基質として利用する技術の延長線上にあり、北陸の「へしこ」や北海道の「糠鰊」などにその中間型を見ることができる。