Tare sauce

 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". It can also be used to make the soup for ramen by combining it with stock and/or broth, in order to add to the complex combination of flavors, and as a braising liquid for meat (e.g. chāshū). 
The sauce is best described as sweetened, thickened soy sauce for grilling and flavored soy sauce with "dashi", vinegar, etc., for "nabemono" and "nattō" such as "ponzu" but every chef has their own variation. Ingredients for a "Tare" sauce will also include soy sauce, sake, mirin and oyster sauce. 
"Kuromitsu" is sweet tare. 