Learn how to make tare, a Japanese dipping sauce for grilling, with Chef De Cuisine of Canje Sho Uemura. Once you've made tare, it becomes your "ichi tare," or "first tare," which you can continue to replenish over time, deepening its flavor for years to come. This heirloom sauce is one component of what sets apart great yakitori. You'll also learn how to light binchotan charcoal, create dual heating zones on your Made In Grill, and select the best cuts of chicken for yakitori here: https://yout