<<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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