<<Disclaimer: Verify this information before applying it to your situation.>>
I have looked up seaweed salad (available at Japanese restaurants)
and unless they make it themselves, it probably contains hydrologized
wheat.
At a restaurant in Philadelphia, The Pod, the waitstaff insisted that
tobiko was not safe for people who couldn't tolerate gluten. Does
anyone have a clue why? Isn't it just fish roe?
Lis
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