Standard Shoyu Tare

Toasted Shoyu Tare

Lighter Shoyu Tare

New Wave Shoyu Tare

Easy Meat Shoyu Tare (Aka Jiro-Style Tare)

Soy/Shio Blend Tare

Mushroom Shoyu Tare

Black Shoyu Tare

Kitakata Shoyu Tare

Smoked Shoyu Tare

Bacon Shoyu Tare

Mole Shoyu Tare

Bare Bones Shio Tare

Sake-based Shio Tare

Kara Miso (Spicy Miso)

Sake

Cane sugar

Chinese dark soy sauce

Tamari

Chinese black vinegar

Reduce 10% by weight mirin and 10% by weight sake to 10% total. My preferred brands are Morita and Kurosawa.


Add 27% by weight dark soy sauce, such as Pearl Bridge.


Add 63% by weight aged tamari, such as Sekigahara, Ito Shoten, or Hama. Kikkoman or Yamasa will work in a pinch.

Recipe developed by John aka @kansuibae

Sapporo Black Tare

White Wine Chicken Shio

Ramen_Lord’s Miso Tare

Sweet Miso Tare (For Akayu Style Bowls)

Tantanmen Tare

“Hot” Tare

Shiro Shoyu

Higashimaru Shoyu

"Fancy" Kikkoman soy sauce

Cut kombu into the 5-10cm2 pieces. Crush shiitake - I find it easier to absorb wet contents and also - easier to squish and release afterwards, though, this point is not so necessary - thus, can skip. Combine everything in a large pot and put a termomether in. We don't want it to boil. Otherwise it is ruined and need to remake. Put on stove. Medium-low heat. Slowly bring it up to 75 Celsius with continious mixing. Put off the heat when the temperature is reached. When it drops to 60 Celsius and below - put on the heat again and heat up to 80 Celsius maximum. Take off the heat immediately and let rest in room temperature for 24 hours minimum. Maximum 36 hours (I find that shoyus absorb the maximum out of the kelp and shiitake). Strain through a fine mesh and press hard on all of the ingredients - we want all of this premium "juice" out of shiitake and kombu. Then, use a coffee filter for another strain. You can store this tare for up to 2 weeks in a sealed container. Or in an airtight sealed bags for a month. 

I will say it like that. If you don't have Shiro Shoyu - don't substitute and don't go for this recipe. It is exteremely delicate and shiro shoyu is a star of this recipe.

Premium Shōyu Tare

Whole Bean Soy Sauce

Combine all ingredients. Bring to a simmer, then turn off heat.

Iekei Tare

black sesame seeds

peanut butter

tahini

toasted sesame oil

black garlic

smoked sea salt

ichimi togarashi

chili oil

koikuchi shoyu

cashew milk

 Add all ingredients into a food processor. Blend until homogenous.

Tantanmen 2.0 Tare

Rice vinegar

Shiro shoyu

Italian white wine vinegar

1) Soak kombu and dried shiitake mushrooms in water overnight in the fridge.

2) Transfer dashi to pot and heat slowly to 140 F, then remove the kombu. Continue heating the dashi to 176 F, and then remove the dried shiitake. 

3) Add sea salt, white wine vinegar, mirin, rice vinegar, and shiro shoyu. Stir to dissolve the salt over low heat. Let cool to room temperature, then transfer to a container and place in fridge. 

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