Sauce Help

Hoping someone can help me identify a Japanese “condiment,” for lack of a better term.

My wife and I had dinner at a great little restaurant in Kyoto called Okariba that specializes in grilled, rustic fare like wild game, especially boar. We had an order of vegetables that came with a very thick, savory umami dipping sauce that was almost the consistency of Vegemite (see pic, at right). I had never had anything like it before in Japan or the USA, but I’m assuming it’s a standard part of the cuisine that I was simply unaware of. I loved it and would either like to try to find it or recreate it now that we’re back home. Any ideas? Thanks in advance!