A thick, sweetened soy-based sauce or glaze (a tare), soy sauce cooked down with sugar and mirin until syrupy and glossy. It clings to food, balancing salt against caramel sweetness, and is brushed over grilled and dipped foods. It is the sauce that coats mitarashi dango and many a grilled rice ball.
Where it comes from
A sweet soy-sugar glaze (tare) used across Japanese cooking, classically on mitarashi dango.
In the kitchen
Brushed over grilled dango, rice balls and skewers as a sweet-savoury glaze.
Nutrition (per 100g)
~150kcalCal
~3.0gProtein
~0.0gFat
~33.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
