Tare (Dipping Sauce)

Tare (タレ) refers to the dipping sauces and glazes used in Japanese beef cuisine. When eating Wagyu, tare serves a critical function — it provides acid, salt, and contrast to balance the intense richness of heavily marbled beef.

Key tare types for Wagyu:

Ponzu: A citrus-infused soy sauce, typically made with yuzu or sudachi juice, soy sauce, mirin, and dashi. Ponzu is the most common accompaniment for shabu-shabu and is excellent with yakiniku. The bright acidity cuts through Wagyu fat beautifully.

Gomadare: A creamy sesame sauce made from ground sesame seeds, soy sauce, rice vinegar, and sometimes miso. Richer than ponzu, gomadare is the traditional alternative dipping sauce for shabu-shabu. It complements rather than contrasts the beef's richness.

Yakiniku tare: A sweet-savory sauce typically made from soy sauce, sesame oil, garlic, ginger, sugar, and sometimes fruit (apple or pear). This is the standard dipping sauce at yakiniku restaurants. Each restaurant often has a proprietary blend.

Wasabi and salt: For the highest-grade Wagyu (BMS 10+), many Japanese chefs recommend the simplest preparation — a dab of fresh wasabi and a sprinkle of high-quality sea salt. This lets the beef's natural flavor dominate while the wasabi provides aromatic heat and the salt enhances.

The principle behind all tare usage with Wagyu is the same: the sauce should enhance, not mask. A5 Wagyu has extraordinary natural flavor — the tare's job is to provide contrast and help your palate reset between bites, not to overpower the beef.