Tare vs Dashi: What is the Difference?
This article is the continuation of the previous post where I talked about how Tare and Sauce differ from each other.
Japanese people usually don’t call “Shoyu (醤油)”, which is referred to as soy sauce in English-speaking countries, “Sauce”, but in a sense, it is a kind of Japanese sauce.
Like this, Tare is also a Japanese sauce as seen from overseas. But Tare and Sauce are somewhat different things from the Japanese perspective, as I explained last time.
Tare (タレ) vs. Dashi (出汁)
Tare is a liquid seasoning, which may remind some people of “Dashi (出汁)”, as it is also a Japanese thing that is well-recognized in many countries.
Dashi is a liquid kind of similar to Tare, and in this article, I will make it clear how these differ from each other.
First, Dashi is actually short for “Nidashi-Jiru (煮出汁)”, which is a stock made by heating ingredients in a pot of water.
Also known as “Dashi-Jiru (出し汁)” or “Nidashi (にだし)”, Dashi forms the base of Japanese dishes such as miso soup, Suimono clear broth soup, soba and udon noodle soups.
Typical ingredients prepared for making Dashi soup stock are Kombu (seaweed), Katsuobushi (dried bonito flakes), Niboshi (Iriko), and dried Shiitake (mushroom).
To make miso soup, miso (fermented soybean paste) is dissolved in Dashi, while for Suimono clear soup, the stock is seasoned with Shoyu (soy sauce) and salt.
As I wrote in the previous article, Tare is a thick combined seasoning liquid made by simmering down ingredients such as Shoyu, sake, mirin, and miso.
Tare comes in many different varieties, and the representative type includes “Yakiniku no Tare (焼肉のタレ)”, “Shabu-Shabu no Tare (しゃぶしゃぶのタレ)”, and “Kabayaki no Tare (蒲焼きのタレ)”.
The former two are dipping sauces, while the latter is used during cooking.
While Dashi is Japanese soup stock that forms the base of dishes such as miso soup, Suimono, udon, and soba, Tare is a Japanese sauce (typically soy sauce-based) that is used during cooking or by dipping or soaking food in it.