At present, the seasoning materials used for 'namasu' are sweet vinegar, "nihaizu" (vinegar and soy sauce mixed in roughly equal proportions), "sanbaizu" (vinegar, soy sauce and mirin (or sugar) mixed in roughly equal proportions), Japanese citron vinegar, "tadesu" (vinegar with water pepper) and so on, but traditionally boiled-down sake (made by mixing dried bonito, Japanese apricot, sake, water and soy sauce and boiling them down) and so on were also used.
現在「なます」の調味料として用いられるものとしては、甘酢、二杯酢、三杯酢、ゆず酢、たで酢などがあるが、古くは煎り酒（鰹節、梅干、酒、水、溜まりを合わせて煮詰めたもの）なども用いられた。