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Description
Youki, Japanese XO Sauce, 120gThe "Caviar of Sauces", in a Japanese Jar XO sauce is the luxury condiment of the Chinese kitchen, a richly textured, deeply savoury relish of dried seafood, mushrooms and aromatics slow cooked with garlic, shallots, chilli and a whisper of brandy. Youki, the trusted Japanese condiment house founded in 1974, makes this refined version, layered, mildly spicy and intensely umami. A spoonful brings instant depth to stir fries, noodles, grilled meats and
The "Caviar of Sauces", in a Japanese Jar
XO sauce is the luxury condiment of the Chinese kitchen, a richly textured, deeply savoury relish of dried seafood, mushrooms and aromatics slow-cooked with garlic, shallots, chilli and a whisper of brandy. Youki, the trusted Japanese condiment house founded in 1974, makes this refined version, layered, mildly spicy and intensely umami. A spoonful brings instant depth to stir-fries, noodles, grilled meats and seafood, or works as an indulgent dipping sauce in its own right.
Why Chefs Choose This
- Concentrated umami: dried seafood and mushroom give a deep savoury hit no other sauce matches
- Texture and aroma: a chunky, relish-like sauce with fragrant garlic, shallot and gentle chilli warmth
- A finishing luxury: a small spoonful lifts a dish, which is why XO sauce is treated as a premium condiment
- Trusted maker: Youki, a Japanese specialist in authentic Asian condiments since 1974
How to Use
- Stir-fries and fried rice: spoon in for instant depth and richness
- Noodles: toss through for a savoury, aromatic finish
- Glaze or marinade: use on grilled meats, scallops and prawns
- Dipping sauce: serve as an indulgent dip for dumplings, tofu or grilled vegetables
XO醤 — XO sauce, and where the name comes from
XO sauce (XO醤) was created in Hong Kong in the 1980s, in the kitchens of its grand hotels, as a luxurious, seafood-rich relish to show off. The "XO" is borrowed from XO cognac, the top grade of brandy, used purely as a byword for prestige and quality, not because the sauce is mostly brandy. From the start it was a status condiment, prized for its concentrated umami from dried seafood and its painstaking, slow preparation. This Japanese-made version from Youki brings that same layered depth in a convenient jar, the easy way to add a hit of luxury to everyday cooking.
What does XO sauce taste like?
Intensely savoury and complex. The dried seafood gives a deep, briny umami, the garlic and shallots add fragrance and sweetness, and a gentle chilli warmth runs underneath without being hot. It is chunky and textured rather than smooth, more a relish than a pourable sauce, and a little goes a long way. Think of it as a concentrated flavour bomb: a teaspoon stirred into a simple bowl of noodles or rice transforms it, which is exactly why XO sauce has a near-cult following among chefs and home cooks alike.
Product Details
| Type | XO醤 — XO sauce (seafood umami condiment) |
| Brand | Youki (founded 1974) |
| Character | Rich, textured, mildly spicy, deeply umami |
| Net Weight | 120g |
| Origin | Japan |
| Best Used As | Finishing condiment, stir-fry sauce, dip |
What exactly is XO sauce?
A luxury Chinese condiment created in Hong Kong, built on dried seafood and aromatics slow-cooked into a rich, chunky, deeply savoury relish. It is not a single-flavour sauce but a complex, umami-packed mix used in small amounts to add depth. Despite the name it is not made of brandy; "XO" is borrowed from XO cognac simply as a mark of premium quality.
How spicy is it?
Mildly spicy. There is a gentle chilli warmth running through it, but the dominant character is savoury umami rather than heat, so it works as a flavour enhancer across a wide range of dishes rather than only spicy ones. If you want more heat you can pair it with fresh chilli, but most cooks value it precisely for that deep, balanced savouriness.
How should I store it?
Keep it in a cool, dry place and refrigerate after opening, always using a clean, dry spoon. The oil may firm up slightly when chilled, which is normal. Kept refrigerated and sealed it lasts well, and because you use only a little at a time, a jar goes a long way.
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