Tare sauce: Difference between revisions
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[[File:Stuffed_squid_with_tare_sauce.jpg|thumb|right|[[Squid|Ika]] (squid) stuffed with rice and topped with tare sauce]] |
[[File:Stuffed_squid_with_tare_sauce.jpg|thumb|right|240px|[[Squid|Ika]] (squid) stuffed with rice and topped with tare sauce]] |
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{{nihongo3||垂れ|'''Tare'''|{{IPA-ja|taɽe|}}}} is a general term in [[Japanese cuisine]] for dipping sauces often used in grilling ([[yakitori]] and [[yakiniku]], especially as [[teriyaki]] sauce) as well as with [[sushi]], [[nabemono]] and [[gyoza]]. The sauce is best described as sweetened, thickened [[Soya sauce|soy sauce]] for grilling and flavored soy sauce with [[dashi]], [[vinegar]], etc., for nabemono and [[natto]] such as [[ponzu]] but every chef has their own variation. [[Kuromitsu]] is sweet tare. |
{{nihongo3||垂れ|'''Tare'''|{{IPA-ja|taɽe|}}}} is a general term in [[Japanese cuisine]] for dipping sauces often used in grilling ([[yakitori]] and [[yakiniku]], especially as [[teriyaki]] sauce) as well as with [[sushi]], [[nabemono]] and [[gyoza]]. The sauce is best described as sweetened, thickened [[Soya sauce|soy sauce]] for grilling and flavored soy sauce with [[dashi]], [[vinegar]], etc., for nabemono and [[natto]] such as [[ponzu]] but every chef has their own variation. [[Kuromitsu]] is sweet tare. |
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Revision as of 07:20, 18 December 2014
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Tare (垂れ, [taɽe]) is a general term in Japanese cuisine for dipping sauces often used in grilling (yakitori and yakiniku, especially as teriyaki sauce) as well as with sushi, nabemono and gyoza. The sauce is best described as sweetened, thickened soy sauce for grilling and flavored soy sauce with dashi, vinegar, etc., for nabemono and natto such as ponzu but every chef has their own variation. Kuromitsu is sweet tare.
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