Thanks for the translation! Always appreciate the translator's notes.
Regarding tare, I worked in a Japanese restaurant for a few years and we used tare—miso, shio and shoyu—as a base for our ramen broths; we'd add a small ladle of tare to a bowl, a liquid fat (either in the form of melted butter, melted chicken fat, or, for mayu tonkotsu ramen, mayu), then pour on either an 7 hour vegetable broth, an 8 hour chicken broth, or a 18 hour tonkotsu broth, so I think tare may be thick dipping sauce that can be diluted for other purposes.