Tare sauce: Difference between revisions
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[[File:Stuffed squid with tare sauce.jpg|thumb|right|240px|[[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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Revision as of 03:33, 19 November 2015
 | This article needs additional citations for verification. (November 2015) |
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.[1] Kuromitsu is sweet tare.
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References
- ^ Sachs, Adam. "Tare (Soy Basting Sauce)". Epicurious. Bon Appetit. Retrieved August 4, 2015.
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