I recently made dinner with a friend, who bought black cod fillets from Uwajimaya. They had been marinated in some kind of delicious mirin-and-something. We broiled them side-by-side with a tray of Yakima asparagus (yay for asparagus season!) and served them with roasted potatoes and salad. YUM. Black cod might be my new crack.

And in lollipop adventures, I added citric acid to a recent batch. I didn’t add any other flavoring, so I could better judge how much sourness the citric acid added. At approximately 1/8 tsp to 1 cup of sugar, it definitely cut the sweetness down, without being overly sour. Next I’m going to try adding it to citrus batches, like Lemon or Grapefruit, to see if it improves those.

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