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XOXO SAUCE

@xoxosauceto

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The sauce for any meal! By @marvinpalomo_
Batch #48 now available!!!
Proceeds will be donated to @sickkidstoronto

POSTS STORIES REELS

Thank you for the love! @torontolife by @xoxosauceto

Thank you chef! @chefvbarry @thetorontostar by @xoxosauceto

Thank you @eatweekguide for including us in your newest issue, make sure the check them out! by @xoxosauceto

•Product Highlight•

A shop staple since day one: @xoxosauceto is a delicious condiment made by the super talented @marvinpalomo_

“I was first introduced to XO SAUCE when I started working in Toronto. I further grew my knowledge and appreciation for the sauce when I moved to Hong Kong.
Unfortunately when the first Covid-19 lock down happened it left me with no work for a couple weeks and lots of spare time. I used the time to develop a recipe inspired by my time traveling around Asia and made my first batch of “XO SAUCE” at home for friends and colleagues to try. Being such a unique product and the positive feed back I have received that is how “XOXO SAUCE” was born.”

Come by the shop and grab yours today!

📸 : @mattmatt_taylor by @xoxosauceto

We had the great opportunity to meet and cook with @marvinpalomo_ , head chef at @velatoronto to get a behind the scenes look at the restaurant and his incredible XOXO sauce #cooking #restaurant #steak #beef #seafood #fish #lobster by @xoxosauceto

Beef tartare with xoxo sauce , caviar and black truffle!

📸 @sykessocials by @xoxosauceto

Toasted scallop on the shell with xoxo sauce! by @xoxosauceto

Grilled spot prawns finished with a xoxo sauce.

@marvinpalomo_ by @xoxosauceto

@xoxosauceto X @toshoknifearts by @xoxosauceto

Grilling season is here! We teamed up with our good friends over at @toshoknifearts for this fun grilling segment!

Konro are a type of traditional Japanese grill that are made from a special type of clay called diatomaceous earth. The clay has natural air pockets that help the grill retain heat meaning not only will your grill burn hotter but when used correctly, burn longer as well. This grill in particular is made by carving the shape of the grill directly from the wall of Maruwa Kogyo's mine in order to preserve the natural air pockets. They are one of the last remaining workshops that produce these types of grills using this traditional method. Your grill in particular is made for yakitori, with insets for steel bars to rest skewers on, allowing them to be elevated ever so slightly above the grill cavity.

Another key to these grills being so amazing is the charcoal used, binchotan. A special type of charcoal made from a specific species of white oak. This charcoal burns extremely clean, hot, and long, making sure your food is cooked to perfection without any unwanted tastes or odours. This particular binchotan is harvested from Japanese mountainsides by a small team who have been producing this type of charcoal for generations.

Only available at @toshoknifearts

🎥 @markjosef_

🍽️ @shopspiritwares
🐟 @dailyseafood
🌱 @zeus_produce
🐔 @woodwardmeats by @xoxosauceto

Grilling season is here! We teamed up with our good friends over at @toshoknifearts for a very special collaboration!

Konro are a type of traditional Japanese grill that are made from a special type of clay called diatomaceous earth. The clay has natural air pockets that help the grill retain heat meaning not only will your grill burn hotter but when used correctly, burn longer as well. This grill in particular is made by carving the shape of the grill directly from the wall of Maruwa Kogyo's mine in order to preserve the natural air pockets. They are one of the last remaining workshops that produce these types of grills using this traditional method. Your grill in particular is made for yakitori, with insets for steel bars to rest skewers on, allowing them to be elevated ever so slightly above the grill cavity.

Another key to these grills being so amazing is the charcoal used, binchotan. A special type of charcoal made from a specific species of white oak. This charcoal burns extremely clean, hot, and long, making sure your food is cooked to perfection without any unwanted tastes or odours. This particular binchotan is harvested from Japanese mountainsides by a small team who have been producing this type of charcoal for generations.

Only available @toshoknifearts by @xoxosauceto

XOXO sauce with clams in a Thai coconut broth. @marvinpalomo_

@dailyseafood by @xoxosauceto