Tare sauce
is a general term in Japanese cuisine for dipping sauces often used in grilling as well as with sushi, nabemono and gyoza. It can also be used to make the soup for Ramen by combining it with stock and/or broth, in order to add to the complex combination of flavours, and as a braising liquid for meat.
The sauce is best described as sweetened, thickened soy sauce for grilling and flavored soy sauce with dashi, vinegar, etc., for nabemono and nattō such as ponzu but every chef has their own variation. Ingredients for a Tare sauce will also include soy sauce, sake, mirin and oyster sauce.
Kuromitsu is sweet tare.
